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lTS HEEEEERE! Rhubarb is popping up in my organic shops and markets and I can not be happier. Rhubarb is one of those ingredients that I just did not like growing up. There were several things I remember not loving for their strong flavour. Olives, grapefruit, fennel (not that we ever had fennel but it did take a while to grow on me!). I am grateful my ever expanding taste buds are still evolving. I wonder what they will latch on to next? But let us stay focused.. rhubarb..
I found my rhubarb at a local shop in Kensington Market here in Toronto and the chap who runs the place informed me that it was of the sweet and not bitter variety. Well dare I say rhubarb is the very design of bitter but to be honest he was right! This new young rhubarb was sweet and oh so delicious. I am going back for more today. I have a scone recipe I need to revisit and just waiting for some rhubarb to make!
Rhubarb tends to be bitter. Even the sweetest variety leans that way. That is why strawberries usually make an appearance. Strawberries are normally sweet so they balance each other out. I had only a few strawberries sitting in my fridge so that is why this crisp was born. I can’t wait to share the recipe so without further ado…
Food Photographer and Recipe Developer based in Toronto, Canada.
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4 Responses
Very easy and so delicious 😋 recipe I love it and also very enjoyed your granola recipe thank you dear
Hey Bhavna! Thanks for the review and rating on this recipe! I have some more strawberry excitement coming your way soon, I hope you try them 🙂
I did it and it is absolutly delicious. Thanks
Hey Maria! So glad you were made this crisp and enjoyed!