We’ve lived in this house for 4 years now. Every summer I look at the backyard and watch the rhubarb plant grow in the “garden”. It’s a great little plot if I actually wanted to keep up with it. But I don’t, so I just watch the great plant that grows by itself and doesn’t need a person to help it along. Along with watching the plant grow, I say something every year about making something with all the rhubarb we have. And then I go back to whatever it was I was doing.
Something got into me tonight. I was staring the now giant plant and decided once and for all to make some rhubarb crisp for dessert. So with the steak on the grill I trotted down to the garden and pull some rhubarb. See, isn’t it pretty? And it’s free!
I went to the interweb before I “harvested” the rhubarb to find out what I should do. I learned that I should treat rhubarb like celery and that the leaves are poisonous. (But Tim already knew the poison part, his mom would tell him that growing up.)
I wasn’t sure if I picked good stalks or not, I tried to pick the pinkest ones I could find. I think I did ok, here’s my crisp, fresh from the oven. Oh, by the way, thank you Betty Crocker for the delicious recipe. I couldn’t have done it without you.
What better way than to enjoy your warm rhubarb crisp than with a nice scoop of vanilla ice cream!
p.s. I definitely had seconds of this one! I resisted thirds and trust me, it was hard. This dish will be added to our “why didn’t I cook this earlier??” list.