It's past time for my annual rhubarb appreciation post!
The last few days I've been appreciating a new recipe for rhubarb crisp. I made it for our friends who come over for dinner on Fridays:I wanted something to go with the leftover butter crunch ice cream we had in the freezer and went with the best-looking of the first few search results for rhubarb crisp, Allrecipes' Ginger Rhubarb Crisp. It's a winner, and I'll definitely be making it again. Maybe not right away though, since I'm the only one in the house who likes it—and it's a 9-by-13 pan so I've been able to like it a lot!
Of course, I wouldn't be making it at all if I didn't have a couple of big healthy rhubarb plants in the garden. The eight cups of rhubarb the recipe calls for would set me back between $10 and $15, the way prices are around here now. It's good, but it's not that good! But as it stands I have plenty to go around for free, so I'm always on the lookout for new applications. Sunday morning I made muffins.
And of course, there's pie (the one pictured below from a couple weeks ago).
If you have a year-round garden and don't have rhubarb in it, you totally should. Come by in the fall and I'll give you a little clump to get started!