Sunday, June 13, 2010

Well Traveled Rhubarb

Our rhubarb plants are heirlooms.  They have propagated  from Minnesota, to Alaska, to Sequim and then to our garden, thanks to our friends.

Exechobette has nurtured them to grow big leaves, so she can use them to form concrete leaves for using as decorative items in the garden serving various purposes.  While all that is nice, I think the best use of the noble plant is rhubarb crisp.  Here is a little bit about how we make it.

Cut the rhubarb into 1/2 inch slices, add 1/3 cup of sugar into a baking dish.  Then mix brown sugar, spices and oatmeal together and cover the top.  Bake it until the rhubarb is tender.  Cool it and enjoy it with a little ice cream or yogurt.

Many people like to couple rhubarb with another fruit, and strawberries come to mind, since they are coming into season as rhubarb is ending it's season.  Berries are nice too, and add some sweetness.  I like the tartness uncut though.

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