Friday, June 7, 2013

Rhubarb, Rhubarb, Rhubarb

For those non-actor types reading, "rhubarb" is one of those (I'm sure there's a technical term for it, but I'm unaware) filler words that you silently mumble to a nearby actor when you're upstage and non-important to the scene. Y'know, so you don't look like you blend in with the scenery. Hence the title. And excessive description of said title.

ANYHOO, rhubarb is HUGE with our family. There's a very important strawberry rhubarb pie recipe that comes with a set of rules (passed down from the almighty patriarch of the family, "Grandpa Heidi").

1) Say three "Hail Mary"s before eating the pie.
2) You must be completely silent while eating said pie.
3) You must close your eyes while eating said pie. (#3 is up for debate, depending on which family member you ask)

I'm pretty sure that by the time we were teens, we realized that the rules were set in place to silence the five kids in my mom's family, but I still think it's pretty cool that Grandpa respected Grandpa's pie (don't be dirty) enough to make them up.

So, when I saw rhubarb at yesterday's Herkimer Farmers' Market (we've got two of them in Herkimer -- woohoo! And this one runs 'til 7pm, so it's super easy to get to after work), I had to purchase it. Seriously, no choice in the matter. I would've given my last dime to do so. And, luckily, they gave me an awesome recipe that I made once I got home. Since I didn't have strawberries on hand, and it was a simple crisp recipe, I was in luck.

Oh, and I also have to mention, among the other incredible things I grabbed (free-range and humanely-treated chicken eggs (seriously, the kind lady referred to the chickens as her "girls" -- love that!), raw cheese, green onions, delicious raw butter) were a couple of "Cat's Creations." I don't recall what else was in the bread, but she had me at figs. I ate several pieces before unloading the rest of my goodies. Yes, it was that good.

(cue teensy weensy Instagram pic)
Oops, anyhoo, here's the crisp I made. Oh, and the humidity broke over the weekend, so it wasn't a big deal to turn on the oven. Don't do this when it's hot out. Seriously, just grill some pound cake or make a sundae with organic peanut butter with natural vanilla ice cream and call it a day.

Rhubarb (I can't believe there's no strawberries in it) Crisp
4 c. rhubarb, cut into 3/4" pieces (I only had enough for 3 cups -- I adjusted the following accordingly and it came out fine)
1 c. sugar
1/2 c. flour (I used unbleached whole wheat white, but just use whatchya got)
1/4 tsp. cinnamon (give or take)
a few sprinkles of nutmeg (that was my addition -- I can't really bake without it. It's got my name in it, people!!!)
For crumble topping
1/2 lb. butter, melted (yeah, baby)
1 c. rolled oats
1 c. flour
1 c. brown sugar

Mix together the first 5 ingredients and put into 8x8 glass baking dish. (I buttered mine...because, y'know, you can't have enough butter.)

Mix together the rest of the ingredients and top the rhubarb mixture. Bake at 375 for 35 minutes (give or take, depending on your oven -- I always under-bake, then check it).

This would be insanely good warm with vanilla (or strawberry!!) ice cream, but it was just as delish with a fork. And a plate. Seriously, make this.

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