Oh Shine On

And so continues the new Friday series on Oh Shine On, “Sweet Nothings”. Constant reminders, updates, photos, new loves, or whatever else that’s cool. Simple and sweet, right? A little mix and a little match.

Things that are truly awesome.

1. This little dude. Total charmer.

2. Waffles, baby. Waffles.

3. This dog. Though she doesn’t look too happy because I’m teasing her with treats.

4. New rockin’ kicks for a rockin’ half marathon (next weekend).

5. Road trips.

6. Moving. But apparently lifting weights all summer totally unequipped me to lift these insanely bulky, heavy, and awkward objects because now have bruises all over my thighs. And just in time for school to start… Hot.

7. Trader Joe’s. Cream, Raisin Clusters, and wine…. Just the essentials.

8. Thursday night reunion with champagne and girl talk.

9. Hungry drunk girl granola noms at 2 a.m.

10. But really, this dog.

And this dessert is totally part of everything that’s awesome.

Rhubarb and blueberries are also parts of the equation.

This delightful summer dish is a play off my favorite fall or winter comfort food… Sweet, flavorful apple crisp. This version is light, fresh, and makes you feel like you’re at a fancy restaurant after a Swedish massage… even though you’re really just watching Psych on your couch. Whatevs. I feel better.

This is how to live.

Blueberry Lemon Rhubarb Crisp

Adapted from Strawberry Rhubarb Crisp

(yields 8 servings)

Ingredients:

For the filling:

2 cups fresh blueberries

4-5 large rhubarb stalks, cut into 1-inch pieces

1/2 lemon, zested

1 tbsp cornstarch

1/4 cup agave nectar (or other liquid sweetener)

For the topping:

3/4 cup rolled oats

1/2 cup whole wheat flour

pinch of cinnamon

1/2 cup light brown sugar, unpacked

1/4 cup butter, melted

1/2 lemon, juiced

Preparation:

Preheat oven to 375 degrees F and coat an oven safe dish with cooking spray.

Combine rhubarb and strawberries together in a large mixing bowl. Add in honey, tossing the ingredients well to coat. Add in the zest of one half of a lemon. Sprinkle with cornstarch and toss until fruit is well coated. Transfer to prepared pie or oven dish.

Mix the remaining ingredients for the topping in a small bowl. Once combined, spread over the filling and squeeze the juice from the remaining lemon on top. Place in the oven and bake for about 50 minutes, or until the top is golden brown and the fruit is bubbling.

Serve hot with a scoop of ice cream or whipped cream and enjoy!

Happy noming!

Nutritional information: 200 calories, 6.5 g fat (4 sat, 1.5 mono), 33g carbohydrates, 2.5g protein, 3.5g fiber

Sweet Nothings VIII: I’ll Miss You, Julie

Sweet Nothings VII: Pictures

Sweet Nothings VI: Rules To Live By

Sweet Nothings V: Updates

Sweet Nothings IV: Top Five Greatest Places On Earth

Sweet Nothings III: My Week Through Pictures

Sweet Nothings II: Updates

Sweet Nothings I: Dogs and Tennis Balls