The Epitome of Spring

 

 

 

 

Okay, this is the last farmers’ market post.  At least for this week. 

 

I love rhubarb and look forward to it’s springtime arrival every year.  It’s one of those things that you really don’t see out of season.  Cauliflower and radishes are both shipped in from other areas when they are out of season here but only a few select produce departments will carry rhubarb all year long.  I have my own plant and it is almost ready for picking but most of the stalks need another few days.  In the photo above the two stalks with leaves are from my garden.  The others came from the University District Farmers’ Market. 

 

I only bought a small amount – once it was trimmed and chopped into 1" pieces there were about 3½ cups of, well I want to say fruit but actually rhubarb is a vegetable.  I tossed the pieces with a scant cup of sugar and about 2 tablespoons of flour.  I think it could have used another tablespoon to thicken the juices a bit more. 

 

The rhubarb went into a small casserole and then it was topped with some fruit crisp topping.  Into the oven for about 30 minutes at 375° and then out to cool for a little – enough time to let the juices set up or you can let it cool all the way to room temperature.  I’ve decided to eat it as-is so I can really enjoy the sweet-tart taste but this crisp is also great with a scoop of ice-cream or a dollop of whipped cream.