Sunday, June 03, 2012
What delicious stuff this is! Especially warmed with a scoop of vanilla ice cream!
I used to have a rhubarb patch in my garden, but it seems to have disappeared over the years. I used to see bags of frozen chopped rhubarb with the other frozen fruits . . . but not any more. And fresh rhubarb (which used to be something neighbours would press upon you, begging you to take it away . . . somewhat like zucchini in August) is now a ridiculous price in the supermarket.
Rhubarb is one of the first local spring crops . . . we've got local asparagus now, and fiddle heads, and early strawberries too: so much better than the imports from California or Florida. But there is something about rhubarb: the puckery tanginess of it, the old-fashionedness of it.
I made my rhubarb crisp with a little sugar, and a topping of whole wheat flour/butter/brown sugar/oats. And a bit of cinnamon.
If I see it at the store again, I may make just a batch of rhubarb compote, simmered with a little ginger . . . .