At 26 gestational weeks, after an amniocentesis and genetic testing, he was diagnosed with Diastrophic Dysplasia, a rare type of dwarfism.

Now 8 years old, our son Kai is happy, healthy, and enjoying life.

The purpose of this blog is to lend support and encouragement to others in similar situations and to share the tremendous experiences we've had and will continue to have as we raise our little, little boy.


Monday, April 30, 2012

Rhubarb Crisp

From the Recipe Book Everyday Food

"Rhubarb is a vegetable, although it is typically used in jams and desserts; its tart flavor makes it the perfect companion for fresh strawberries, or in this case, strawberry ice cream."

Serves: 12 
Prep Time: 15 minutes
Baking Time: 35 minutes

2 lbs fresh rhubarb
1 1/2 cups sugar
3/4 cup flour
1/2 cup (1 stick) unsalted butter; chilled, cut into pieces
1 cup rolled oats
1/4 teaspoon ground cinnamon
Strawberry ice cream, for serving (optional)

1. Preheat the oven to 400 F.  Slice the rhubarb stalks on the diagonal into uniform 3/4 inch-thick pieces.  Place in a 9x13 inch baking dish; toss with 1 cup of the sugar and 1/4 cup of the flour.

2. In a food processor, pulse the remaining 1/2 cup flour with the butter until the clumps are pea-sized.  Add the remaining 1/2 cup sugar, the rolled oats, and cinnamon; pulse just to combine.  Sprinkle over the rhubarb.

3. Bake until the rhubarb is tender and the topping is golden, 35 minutes.  Serve warm with ice cream, if desired.

1 comment:

Jose Cuevas said...

hi my son have dystrophic dysplaysia like your son can you add me on facebook or e mail me jose luis cuevas or