My first memories of rhubarb came from a sweet neighbor who was an amazing gardener. He had an abundance of rhubarb each year and would drop several stalks off regularly to my family. My mother would then make the family her delicious rhubarb pie. I was a huge fan and always loved it a la mode.
I've never baked with rhubarb myself until last night. And I'll tell you what, I'm not going back. I will probably make this same dessert this weekend. It's that good.
I will proceed to tell you why:
* it's double crusted
* the crisp has oatmeal and crystallized ginger
* you make a fresh strawberry jam to place atop a bed of sliced rhubarb
Oh yeah, baby! Oh yeah!
I did have this with vanilla ice cream and highly recommend you do the same.
Seriously...make this now.
Get the recipe on Sarah's blog, Teapots and Cake Stands Be sure to check out the LYL post to see the other TWD bakers posts on it. And read this cool article on our baking group in O! Magazine.
Next week: A Tourtely Apple Tart