Rhubarb is pretty interesting stuff. How many plants can you think of where you eat the leaf stalk? (Ok, maybe onions technically, but you get what I mean.) It is also the easiest thing on the planet to grow. It comes up every spring, nothing else in the world eats it, and you never have to look after it except maybe to divide the clump once in awhile to make even more of it.
As you may have guessed, a rhubarb recipe is on the way.
The recipe comes from the Orangette blog, and I was interested in it because it involved baking the rhubarb, rather than stewing it in a pot on the stove. My grandma used to make this stuff all the time, and it made a stringy, soupy, goup that I actually quite enjoyed (with vanilla ice cream ... mmmmmm!) I was intrigued at the possibility of something a little drier and more ... I dunno ... baked. So I gave this recipe a whirl. But it still makes a stringy, soupy, goup that I quite enjoy.
My grandma also used to make this wonderful apple crisp. It turns out that it was actually an apple Betty, but who knew? I never got the recipe for it, and kept trying crappy approximations that involved oats and other dusty topping components. Then, one fateful day, I came across an apple crisp recipe on a package of brown sugar. No wonder -- it uses a ton of brown sugar. And, they were probably in cahoots with the butter people, since there is a whack of that in there too. Some people might find this too buttery, but not me, Oh no! I usually make a double batch for topping an apple crisp, but here is the single batch recipe for our rhubarb concoction. This amount of crisp yields a fairly sour end product -- I kind of like the tonic feeling of it, but it might be too much for some. You could double the crisp recipe to have a thicker, sweeter topping, or add more sugar to the rhubarb mix. Up to you!
While you're waiting, you could go another extra mile....