rhubarb crisp on a rainy day

Rhubarb crisp after it’s been raining for days. Not a warm Spring rain, more of a stings your face because it’s so harsh kind of a rain. It’s OK. I had loads of catch up stuff to attend to, the farmhouse needed it’s Spring cleaning and I’m tired.

It’s the strangest part of my personality. I refuse to submit to fatigue. I just push through it until I feel normal again. I think I’m finally getting to the time in my life when ‘pushing though’  isn’t going to cut it anymore.

When we arrived at the farm on Thursday, I found the perennial beds full of dandelions. I’m not sure what kind of dandelions you grow but mine have root systems connecting them to China! Normally, I would have ignored the rain and my screaming back and weeded until the gardens were completely manicured. I worked on the first bed for an hour then called it a day. This has got to sound a little ‘so what’s your point?’. The point is that, for the first time in my life, there is nothing nipping at my heels except Fynnigan challenging me to ignore my body and hurry, hurry, hurry…

Friday and Saturday rained so hard that it blew some of the aluminum siding off of the barn. The rain actually blew sideways. Given the miserable weather, I stayed inside reading, cooking and watching movies. It was awesome! This morning, I woke up to the birds singing and the sun peeking out from behind the dispersing cloud cover. After breakfast, I pulled on my rubber boots and spent a couple of hours digging up weeds. I’d say another week or so I’ll have it licked.

The funny thing is I’m not concerned when I finish. It’ll be done when it’s done.

Lovely to be at this place in my life…

Rhubarb Crisp

Preheat oven 375*F

1-1/2 lb rhubarb, , cut in 1/2-inch dice (about 6 cups)
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/8 tsp ground nutneg

In large bowl, toss rhubarb, sugar, flour and nutmeg.
Transfer to lightly greased 8-inch casserole or pie plate.

Topping:

1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup rolled oats
1/2 cup butter, melted

Toss together flour, sugar and oats.
Add melted butter.
Stir with a fork.
Crumble over rhubarb mixture.

Bake until golden brown, about 30 minutes.
Makes 8 servings.

THE LOVE: If you can find strawberry rhubarb, use it. If not choose rhubarb that has a rosy hue rather than bright green.

printable copy

one year ago: chive and lemon butter

two years ago: Spring vegetable soup

Thanks for reading.

  • Chrissy

    I made a rhubarb cake from a church cook book (everyone’s best recipes) this weekendand served it out of the oven with ice cream. It was perfect for the weather this weekend. That’s a great spatula!

    • Any chance that i could have the recipe? I love rhubarb anything! Meggie gave me the spatula for Mother’s day – I love it!

  • Anonymous

    Looks great, Michelle. Anything to keep in mind if we’re using frozen rather than fresh rhubarb?

    • Hey Dee, You might need a little longer in the oven. The crisp should be golden and the fruit should be bubbling.

  • Monica Alward

    It seems I feel exactly the same way…the weeds will be there next week!!
    Movies and indoor activities were in order this weekend!!!..Rhubarb is a favourite of ours……Love your blog!!
    Monica

  • Penny Wolfe

    I seem to have fallen behind on my blog reading! I think I’ll get a hot cup of tea and get myself caught up. While I’m not a fan of rhubarb, the pictures of this dessert are making me very hungry! Good luck with the new menu at IbN. I’ll be in to test it out soon! (Great, now I’m even hungrier with that thought! LOL!)

    • Hi Penny, Nice to hear from you! If ever there was a recipe to try rhubarb this is it! I could have eaten te whole pan…

  • I love rhubarb, I have some growing in my flower bed. Have you ever tried pairing orange with rhubarb? Wonderful! I add some fresh orange zest to my rhubarb crisps…the flavors are amazing! ~ Sheila

  • Jessica

    This was nice and simple and yummy. Except I used allspice and just meant to put a sprinkle of it and it came out super fast, so that sucked. I also halved the amount of the filling and kept the topping the same and put it in an 8×8 square pan.

    • Experimenting is what I love most about cooking. Good for you!

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