Wingin' It- Rhubarb Crisp

I mentioned yesterday that the rhubarb were getting close to being big enough to pick. I couldn't wait any longer and today I cut down enough to make a strawberry rhubarb crisp. The stalks aren't very long yet and will probably get three times as long in the next month or so but they were big enough to fill our rhubarb craving. There are many more coming out of the ground so I know that what I took today will be filled in very soon.

I didn't even bother consulting my cook books or even this recipe I posted last spring. I usually just wing it. (Although after looking up the recipe to link to it, I realized that I made it almost exactly the same way, just didn't measure a damn thing.)

Chop up the fruit. Toss with some sugar.


Make a crumbly oat topping
Top and bake for a while in the oven at 350. When it starts to smell insanely delicious and get all bubbly and golden brown, pull it out of the oven and let it cool on the counter. In our house it doesn't sit for very long until somebody insists on trying it and ends up burning the inside of their mouth, just to get the first taste of rhubarb for the year.

It's that good.