CSA Rhubarb and A Crisp Recipe

Rhubarb Crisp

Week Two of the CSA didn't offer much that's new - still early in the season - but this week, raspberries were offered (and they were terrific), as well as ramps (aka wild leeks, wild garlic). More strawberries, too, even better than last week's, and more rhubarb. Because there's no such thing as too much rhubarb.

Ramps are kind of a cross between garlic and scallions; I used them with some fresh corn (no, not local - it was from the Carolinas) which I removed from the cob and sauteed in olive oil with the ramps and a little fresh thyme from the garden. Some of the strawberries were steeped in vinegar overnight, then cooked to a syrup with some sugar and strained. Chuck used the syrup in his birthday Sodastream to make strawberry shrub. And the rhubarb? Well, there are so many recipes that it's hard to choose, but rhubarb crisp is always a winner.

If you've never made a crisp, try this recipe. It's easy and variable according to whatever fruit is in season. I make it with rhubarb, strawberries, and Bing cherries and apricots in the spring, switch to peaches, blueberries, nectarines, and plums during the summer, and apples and pears in the fall and into the winter.

The only adjustments I make is the amount of sugar: rhubarb needs a lot, but I always taste my other fruits and berries before proceeding, as they can vary greatly. Use old-fashioned oats for a chewier texture, quick-cooking oats with a finer texture. The nuts are optional - we insist on them!

Rhubarb Crisp
(4-6 servings)

4 Cups rhubarb (about 2 pounds)
1/2 Cup sugar
2 teaspoons cornstarch
1/4 C. cold water
2 Tablespoons white wine

3/4 Cup flour
3/4 Cup granulated or packed brown sugar
3/4 Cup quick-cooking oatmeal
1 teaspoon cinnamon
2/3 Cup chopped walnuts or almonds (optional)
4 Tablespoons melted butter or canola oil

Preheat oven to 375 degrees F. Spray a 1-1/2 quart shallow baking dish (a 9" x 9" square baking pan work well).

Wash and slice rhubarb into 1/2" pieces. Toss with sugar and cornstarch and let stand 15 minutes.  Add water and wine and turn into baking dish. Prepare crumbs by stirring dry ingredients and  in a bowl, and slowly adding melted butter to form large crumbs. Toss in the nuts, if you're using them. Sprinkle the mixture on top of fruit, pressing lightly.

Bake for 35-40 minutes, or until the liquid is bubbly. Allow to stand about 5-10 minutes before digging in. The accompanying scoop of ice cream is not necessary, but it can't hurt.