Apr 03 2009
Rhubarb crisp
Rhubarb crisp
I made this for book club a couple weeks ago, with frozen rhubarb from last spring. I used honey from Centerville and molasses, rather than sugar, and extra rhubarb in place of sorrel.
This recipe comes from Simply in Season, an excellent cookbook that is a wonderful first step to eating and cooking more locally!
Oh, yes! We love rhubarb, and we love simply in season. My tongue is tingling for tasty Spring desserts already…