Summer has always meant fresh berry pies, strawberry shortcake and rhubarb any way I could imagine it. Maybe it’s because I was born and raised (not to mention still residing) in the middle of the country, but rhubarb holds a special place in my heart. I love the tartness behind it, the pucker it gives as the flavor bursts in your mouth. Waxing poetic about a vaguely celery shaped red vegetable that is baked into pies, cakes, torts, crisps and crumbles is well … possibly something only I would do.
On occasion I will buy fresh rhubarb from the market, but the price is usually worth a trip to my parents to see if I can scavenge some stalks from their plants. Or now I can simply buy a bag of frozen rhubarb, giving me the luxury to make yummy treats at anytime! It’s the small things in life.
A note about this crisp – it’s tart; that pucker I was talking about earlier – totally present in this delightful dish. If you aren’t a fan of things that can create a Warhead-esque pucker, than maybe you should up the sugar a bit … but I recommend, neigh, challenge you to make the recipe as is first and enjoy rhubarb as it’s meant to be.
Individual Rhubarb Crisp
