Nothing says springtime like rhubarb. You either love it, or have no clue what to do with it. If we get strawberries soon, a strawberry rhubarb pie sounds great, but until then, rhubarb crumble is the ticket.
The other day, when I stopped at Boarman’s, these long beautiful stalks of rhubarb just jumped out and landed in my cart.
This was the same day I found the steamed shrimp. I brought it home and searched my apps for a good recipe.
The iPad is such an amazing toy. This Food Network recipe was simple, straightforward, and looked good. I didn’t follow it though. I substituted all over the place. And, I make a real mess when I bake. At cooking, I am organized. When I bake, the kitchen is a war zone.
Since I had to zest an orange for the recipe, I decided to use it plus some fennel, the last of the CSA beets, red onion, lemon olive oil, salt and pepper and make a salad to go with dinner.
The rhubarb crumble will be dessert later tonight when my hubby gets home from teaching. I will serve it with vanilla ice cream. Since joining a CSA and getting things like rhubarb in the box, like we did last year, I have become more adventurous in the kitchen. Have you cooked with rhubarb? What did you make?