rhubarb is good

the rhubarb is ready!

i love rhubarb.

not only because it tastes good

not only because and it looks cool

not only because it has prehistoric-sized leaves

not only because it is the most fabulous red

but because it is the first BIG provider in my garden each spring and it reminds me that patience does pay off.

i love
rhubarb jam
rhubarb crisp
rhubarb bars
rhubarb pie
stewed rhubarb
and rhubarb sauce

and the word rhubarb ain’t bad either.
just say it once, slowly, like sweet honey savored on the tonque, r-h-u-b-a-r-b

it is a wonderful thing my friends.

so i’m sharing one of my favourite recipes so we can all rejoice in rhubarb together.

Rhubarb Crisp
1 c. flour
2 tbl sugar
1 1/2 tsp baking powder
1/2 tsp. ground ginger
1/4 c. butter
6 c. chopped rhubarb (1/4 inch-ish pieces)
1 1/4 c. honey
4 tsp. cornstarch or flour
1/4 c. water
1 egg
1/4 c. milk

Filling: Combine rhubarb, honey, cornstarch, and water in saucepan. cook in saucepan until thickened and bubbling. taste for desired sweetness. add more honey if too tart. keep hot while preparing topping.

Topping: Whisk flour, sugar, baking powder, and ginger together. cut in butter until crumbles form. make well in center. stir in beaten egg and milk. incorporate until just moist. will look like biscuit batter.

Put filling in 2-quart baking dish. Drop spoonfuls of topping to form loose crust. Bake at 400 degrees for 20-ish minutes or until toothpick comes out clean.

. . . remember, it’s great for breakfast too!

~ by urbanfarmschool on April 16, 2009.