Today I’m delighted to introduce a guest post from one of my favorite authors, New York Times and USA Today bestseller, Carla Neggers. At the end of the post, look for a chance to win a ten dollar Amazon gift certificate from Kiss and Thrill. And now without further ado, here’s Carla’s wonderful guest post. Enjoy!
Writing my Sharpe & Donovan series featuring FBI agents Emma Sharpe and Colin Donovan has allowed me to indulge my interests in art, whiskey, Ireland, the Maine coast, “my” city of Boston, sheep farming, ancient history — and food. Even FBI agents have to eat, right?
In Declan’s Cross, the third book in the series, Emma and Colin are taking a break in Ireland when Julianne Maroney, the ex-flame of Colin’s brother Andy, arrives on the south Irish coast to help set up a marine science field station. Julianne is, after all, a marine biologist. Only problem: the village Julianne has chosen is also the site of a celebrated unsolved art theft, the first of a serial art thief who for the past decade has eluded Emma, an art crimes expert, and her grandfather, art detective Wendell Sharpe. Emma and Colin are on high alert. Of all the quaint Irish villages, why did Julianne pick tiny Declan’s Cross? It can’t be a coincidence.
I love Ireland and have visited many times. My idea of “hands on” research! In fact, as I type this note, I’m tucked in a cottage on the southwest Irish coast working onHarbor Island,
my next Sharpe & Donovan novel. In the name of research, I’ve sampled not only a wide variety of Irish whiskey but also many different versions of Irish rhubarb crumble. So good! I haven’t had a rhubarb crumble I don’t like. I’ve tried making it at home and, after some trial-and-error, devised my own recipe. I thought I’d share that with you.
You will need:
About 4 cups of rhubarb cut into 1-inch pieces
1 1/2 to 2 cups sugar
1 cup flour
1 cup rolled oats
1/8 tsp salt
12 to 14 T. butter
Preheat oven to 350°F. Butter a glass or ceramic baking dish and add the cut-up rhubarb.
Sprinkle to taste with 1 to 1 1/2 cups sugar (as much as 2 cups if you have a sweet tooth!).
Combine remaining sugar, flour, oats and salt. (You can use just flour or any combination of oats and flours to make about 2 cups).
Cut in butter until you have a coarse meal (you’ll still have small pieces of butter).
Sprinkle over the rhubarb-sugar mixture and bake for about an hour or until the rhubarb is fully cooked and the “crumble” is brown.
Serve warm or at room temperature, plain or with whipped cream.
FYI, I prefer my rhubarb crumble with unsweetened whipped cream with a touch of pure vanilla extract. I might have to have some tonight! (I also walk a lot in Ireland!)
Enjoy, and thanks for your time. For more information on Declan’s Cross
and all my other books, please drop by my website — www.carlaneggers.com
— and be sure to sign up for my newsletter. Last month I included the recipe for an easy apple-spice cake. All things in moderation, but rhubarb crumble and apple-spice cake are tough to resist. Fortunately, they freeze well.
Thanks to Carla for her lovely post. We hope you’re having a wonderful time in Ireland with your ‘research’ 🙂 !
Readers, since we’re on the subject of food, please tell us if you have a favorite comfort food- mine’s cherry pie, because my mom used to make it for me from scratch, and I remember the special fun of learning to bake with her. One lucky commenter will win a ten dollar gift certificate to Amazon.