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.
one year ago: chive and lemon butter
two years ago: Spring vegetable soup
Thanks for reading.
