So for the last few weeks of our winter buyer's coop, we received what many people eating locally and seasonally are all about (or were all about a few weeks ago) lately... rhubarb! I love rhubarb. I love that it's a vegetable which is used almost entirely to make sweet desserty things, and I love it even more due to it's crazy tartness... I am a sucker for sour! There are some purists who say it deserves to hold it's own and wouldn't dare pair it with berries- but I am not so strict, so the first thing that I did was make a strawberry-rhubarb crisp. It was just heavenly, and of course - oh so simple. Since it was the first recipe of the season, I just wanted something simple and basic, so I googled for a recipe. I would usually do a food blog search for something more interesting, but I really wanted just the basics - so I took the first decent recipe from cooks.com, scribbled down the ingredients on a post-it (our printer hasn't been working), and made up my own measurements once I went up to the kitchen... because it was a crisp, not rocket science - right?
Well obviously I forgot about this blog. If I had remembered such things, I would want to share the recipe with everyone and show a picture, right? I was too focused on the food. Knowing that the crisp would pair perfectly with the peach ginger-snap cookie ice cream I had made a few weeks back and was just waiting to be eaten all melty on top of a hot fresh crisp! So I threw out the post-it, and took zero pictures. Not a responsible blogger at all, but my tummy was happy indeed.