I'm not quite sure how I've gotten this far in life without tasting rhubarb. I keep trying to blame my parents, but it is quite possible that it was offered to me and I just didn't want to try it (read: pickiest eater in the universe). In any case, my life is now complete. Rhubarb--you complete me.
Let me back up just a bit...
Last week Evan came home from work with a giant bag of rhubarb. I stared at him in confusion. He stared at me right back. And then he told me to make something with it. But it looked weird. Like red celery. And I wasn't about to waste butter and sugar on red celery. Eww.
But then I did.
And I am so glad.
This Rhubarb Crisp tastes just like summer. I've already made it twice this week. And I'm planning on making it again on Sunday. Try and stop me.
Strawberry Rhubarb Crisp:
recipe from cooks.com
4 c. rhubarb pieces (about 1 lb.)
2 c. sliced strawberries
1 c. sugar
1 1/3 c. flour
1/2 tsp. cinnamon
1 c. brown sugar
1 c. old fashioned oats
1/4 tsp. nutmeg
1/2 c. butter, melted and cooled
In a large bowl, combine rhubarb, strawberries, sugar, cinnamon, and 1/3 c. of the flour. Transfer to a greased 13 x 9 baking dish.
In another bowl, combine remaining 1 c. flour with brown sugar, oats, nutmeg, and butter. Blend well to create the streusel. Sprinkle streusel mixture over rhubarb mixture and bake at 350 degrees for 35-40 minutes.
Serve with vanilla ice-cream.
Dear reader, are you a rhubarb junkie? Are there any recipes I need to try? Because we still have LOTS of rhubarb (and enthusiasm).