There’s an uncanny similarity between rhubarb and apricots. First, they both have an incredibly short season. They are both really sour but then bake into this glorious, honey-like, silky goodness. And lastly, I had absolutely no idea how to use either one before making them into crisps.
It’s a bit exciting, isn’t it? To discover completely new fruits and vegetables as you grow older. Come on, don’t judge. I knew that rhubarb existed before this. I had made rhubarb strawberry things every spring. But on it’s own? Never thought about it. Mostly because I was too nervous (read: foolish) to find out what it was. But rhubarb is just so delightful! It need not be masked with the sweetness of strawberries. It shines so marvelously on its own with a tang that’s not citrusy, and not like, you know, yogurty, but a tang all its own that is just barely mellowed with the sugar it marinates in.
And then I added ginger. Not because the rhubarb needed anything for supplement, but because I just felt like it, and thought that an extra spiciness would work well. And boy did it work.
This was all sorts of delicious. It was so balanced with the sweet, tart and spicy. The baked rhubarb had this jammy quality that contrasted so perfectly with the crunchy topping. I’m a convert. On to the next produce discovery!
Rhubarb Ginger Crisp
For Filling:
Social Kitchen 
July 3, 2013 at 5:04 pm
[…] summer in time, when the heat is seriously ridiculous, is about the ice creams, and cobblers, crisps, and pies. I mean, did you see this in Monday’s paper? Seriously, it’s no question. […]