Rhubarb

 “I loved rhubarb, that hardy, underappreciated garden survivor that leafed out just as the worst of winter melted away..." ― Judith Fertig, The Memory of Lemon

I never liked rhubarb.  It was usually boiled in a pot and served with whipping cream. Boiled till it was glop.

 But, rhubarb in a crisp, a REAL crisp. That is something else. Or a pie.Or jam, etc.  Did you know that as early as the 16th century rhubarb was considered to be medicine? 

 RHUBARB CRISP My daughter made it. Crunchy and definitely not gloppy....

Clean rhubarb, cut in chunks. About 45 minutes to bake. Preheat oven to 350 degrees. These ingredients can be doubled to fit into a 13 x9 pan. If you do recipe the original way it will fit an 8x8 pan

 In a bowl combine 3 cups rhubarb, more or less, 1 tbsp flour, 1/2 cup white sugar, 1 tbsp water. 1 tsp cinnamon, 1 tsp allspice (if you wish)

 “We used to have rhubarb," Olivia said. "I mean, not like you've got rhubarb... Our mother used to warn us about the leaves."She remembered how she used to pretend they were fuzzy green elephant ears...." - ― Susan Gilbert-Collins, Starting from Scratch

 In another bowl: Mix 1 cup rolled oats, 1 cup brown sugar,1/2 cup flour, 1/2 cup butter chopped

 Grease 8 inch pan or if doubled recipe grease a 13x9 inch pan.

 Spread part of the oats mixture into bottom of pan.if you want a thinner crisp only do the original recipe and spread out in a big pan.

 Spread rhubarb mixture over the bottom layer

 Cover with remaining oats mixture

 Bake in oven till set and brown and crunchy. About 45 minutes give or take.

 Note: the redder the stalk the sweeter the rhubarb.

Try also mixing cooked rhubarb into vanilla ice cream. Now THAT is really good.

 "If you want to make a rhubarb pie from scratch first you have to create the universe.." -Carl Sagan

 Photographs 2019