Rhubarb Crisp

April showers bring May flowers.... Rhubarb and Asparagus too!!

When most people think of spring they think of flowers, buds on trees, robins nesting, april showers..... We think of some of spring's first harvest, Rhubarb and asparagus!

Yesterday we ventured out to Route 15 North outside Leesburg, VA in search of local grown produce. Just outside Lucketts is Heider Nursey & Farm Market, an independently owned nursery, vegetable stand and country store. The store not only yielded fresh Rhubarb and Asparagus, but also a wide selection of local honey, jams, jellies, apple butter, hand-rolled butter, molasses, cured hams, farm fresh eggs, corn, strawberries and even freshly-baked pies! They even take requests for pies, so if you want one freshly baked just for you, give them a call at 703.779.7715.

Rhubarb has thick cherry-red and celery-like stalks with big green leaves. The only edible portion of the plant is the stalk. The leaves contain Oxalic Acid and can be toxic if consumed. Although rhubarb is eaten botanically as a fruit it is a vegetable and it is a member of the Buck-Wheat family (no, not the Little Rascals, the other Buck-Wheat!)

Choose crisp stalks that are brightly-hued and blemish-free.

Rhubarb Crisp ~ the addition of fresh strawberries and raspberries offsets and balances the tartness of the rhubarb with lots of flavor & natural sweetness!

What you will need:

Fresh stalks of Rhubarb, washed & diced 4 cups

White sugar, 1 cup

Cornstarch, 1 Tbsp.

Pure Vanilla Extract, 1/4 tsp.

Ground Cinnamon, 1/8 tsp.

Water, 1 cup

Fresh strawberries, quartered, 1 cup

Fresh Raspberries, 1 cup

What to do:

In a large bowl combine rhubarb with the sugar, cornstarch, vanilla & cinnamon. Stir to coat the rhubarb in the dry ingredients.

Mix in the water

Fold in the strawberries and raspberries.

Pour fruit mixture into an 8"x8" square baking pan or decorative baking dish.

Set aside as you prepare the streusel topping.

*** As the fruit sits the sugar will draw out moisture from the rhubarb & berries ... don't worry! As the crisp bakes the cornstarch will mix with the juices and thicken up nicely!

Streusel topping

Butter, softened, 1/2 cup

Brown sugar, 1 cup

Pure Vanilla Extract, 1/2 tsp

Flour, 1 cup

Ground Cinnamon, 1 tsp.

Rolled Oats, 3/4 cup

Cream (blend) the butter & brown sugar together.

Add the vanilla extract & incorporate.

Add the flour and cinnamon mixing until combined.

Mix in the rolled oats.- Try to not over mix the streusel topping to keep it tender when it bakes.

Take handfuls of the streusel topping and squeeze together. This will form clumps as you open your hand. Place the clumps of streusel evenly over the top of the fruit.

Place the rhubarb crisp on top of a cookie sheet to catch any drips & that would otherwise land on the bottom of your oven & burn.

Bake at 350 for approx 45 min. The juices in the crisp should be thick and bubbling. You will see the juices sputtering and bubbling along the edges and in the middle as well.

Serve your rhubarb crisp warm A La Mode, with Vanilla Bean Ice Cream - Breyer's works wonderfully!

**** In place of the strawberries & raspeberries, peeled & cut up pears and apples are just as delicious with the rhubarb.

My mother always had a patch of rhubarb in the garden. She allowed me to pick as much as my heart desired and to make whatever I wanted! Rhubarb crisp, coffeecake and muffins were a- plenty in the spring! Now, many years later (without the disposal of my mother's garden at hand) I feel like rhubarb is such scarce ingredient! When I see it, I am reminded of my childhood and can not pass up the opportunity to be without!

Start your own traditional recipes and memories with your friends and family...and as always...salute!