I picked a big handful of rhubarb today - first of the season. It made a delicious rhubarb crisp for desert.
(I used this recipe and modified by using 1.5 lbs rhubarb with the full amount of topping in the recipe. I also broiled it on low for 3 minutes after it was finished baking. I didn't hear any complaints....)
Love Rhubarb, ours has gone mad this year. So, for the first time I have made Jam (Jelly over there). I have wanted to make it for ages but not had time. So having just had an Op on my knee I had time and it
ReplyDeletewas really rewarding.
Marian (LondonUK)
That sounds yummy. My grandmother made rabarbarcram (sp?) when I was little. It's a Swedish recipe that is almost like a custard and so delicious on a hot summer night since it is refrigerated and then topped with ice cold milk.
ReplyDeleteThat looks delicious! Thanks for linking the recipe
ReplyDeleteA lovely recipe - I adore the rhubarb season - it really heralds the start of the summer (here's hoping, anyway!!)
ReplyDeleteEnjoying your blog - thank you -
Emma x.
Oh my goodness- If you like Rhubarb you are more then welcome to come and take some off our plants. They are HUGE and no one in our family will eat it!
ReplyDeleteMichele- Topsfield, Ma
Nice looking crisp!
ReplyDeleteI love this pudding!!
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