I made a quick dash out through the garden when the rain stopped today.
My destination was that nice patch of rhubarb against the back fence.
I’m going for family dinner tonight, and offered to bring a rhubarb crisp.
I was anxious, anyway, to see what might’ve sprouted, after two days of thunderstorms.
My first mistake was thinking I could make an outdoor run to the rhubarb patch and back, without dousing up with mosquito repellant.
My second mistake was bringing the camera.
I was out there in prime mosquito territory without defenses, and with electronics to slow me down!
They took full advantage of the situation.
I sustained several bites, and a few minor injuries caused by trying to swat the little devils with my arms full of rhubarb.
Everything looks fresh-washed and bright, though.
Spring was a long time coming, and cool when it arrived, but I have hope that we might still get a growing season in, before autumn’s frost.
I used to make this recipe to serve to my daughters – with milk – for breakfast: sweet, but better than many packaged cereals.
- Combine 1 cup each of flour, brown sugar and oatmeal.
- Add 1/2 cup cold butter (cut into bits) and 1 large egg; use a pastry blender or two knives to cut the ingredients together.
- Spread half of this mixture in a buttered baking dish (mine is about 7″ x 12″, but anything close will do).
- Sprinkle with cinnamon, and a handful of chopped walnuts or almonds, if you like.
- Cover with four generous cups of cleaned, diced rhubarb.
- Top with the remaining flour mixture and another sprinkle of cinnamon.
- Bake at 375 for about an hour, or until rhubarb is soft and juicy and topping is crisp.
- Serve warm with cold milk, yogurt or ice cream.