Sweet and Nutty Granola 8 cups old-fashioned oats 1 cup almonds, chopped 1 cup pecans, chopped 1/2 cup coconut 1/2 cup brown sugar 1/2 cup canola oil 1/2 cup honey 1/4 cup maple syrup 2 tsp. cinnamon 1 1/2 tsp. salt 2 tsp. vanilla In a large bowl, combine oats, almonds, pecans and coconut. In a small saucepan, combine brown sugar, oil, honey, maple syrup, cinnamon and salt. Place over medium heat for a few minutes, stirring until sugar dissolves. Remove from the heat and stir in vanilla. Pour over the oat mixture, and stir to coat well. Coat two large jellyroll pans with cooking spray. Bake at 350º for 25 to 30 minutes, stirring every 10 minutes. Cool pans on rack. Store granola in an airtight container. Eat, as is, or serve granola layered with fresh fruit and yogurt. Rhubarb Crumble 8 cups chopped rhubarb, fresh or frozen 1 1/4 cups sugar divided 2 1/2 cups flour 1/4 cup packed brown sugar 1/4 cup quick-cooking oats 1 cup cold butter or margarine In a saucepan, combine rhubarb and 3/4 cup of sugar. Cover and cook for about 10 minutes over medium heat, stirring occasionally. Pour into a greased 9” x 13” baking dish. In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in the butter until crumbly; sprinkle mixture over rhubarb. Bake at 400º for 30 minutes. Custard Sauce 6 egg yolks 1/2 cup sugar 2 cups whipping cream 1 1/4 tsp. vanilla In a saucepan, whisk egg yolks and sugar together. Stir in cream. Cook and stir over low heat until a thermometer reads 160º and mixture has thickened – 15 to 20 minutes. Remove from heat and stir in vanilla. Serve warm over rhubarb crumble. Serves 12.
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