It is steaming hot outside and yet here I am roasting tomatoes for a scrumptious tomato risotto. This recipe was taken from: http://www.macheesmo.com. It is a lovely combination of roasted tomatoes and sun-dried tomatoes. For anyone who loves risotto and tomatoes, this is the perfect dish. Many people don't like the time-consuming procedure which is risotto, but I simply think of it as solely needing to stir the rice while it cooks. As long as you are prepared before you start cooking with your stock and perhaps a glass of wine and some conversation, the process is a pleasurable one instead of one that is hard to bear.
In the meantime, I had baked some rhubarb with wine which was a recipe I used from Canal House Cooking. It tasted lovely and when asked what it was to be used for, I thought eating! That question led me to figure out how I could incorporate this lovely baked rhubarb into something else just as tasty. After finding another recipe for a short crust, I baked it all up nice and tasty with a streusel type topping. It turned out wonderful. The crust tamed down the sweet cinnamon smelling streusel topping which went well with the tart and tangy rhubarb middle. Yum!