Bittersweet Bliss: Strawberry-Rhubarb Crisp
Few desserts signal the arrival of spring quite like a sweet-tart Strawberry-Rhubarb Crisp or pie. When rhubarb starts showing up around town (and, happily, in my garden), I know that the way we’ve been eating is about to change. Soon we’ll have asparagus to roast, baby lettuces to enjoy, and, if we’re really lucky, fresh peas to eat.
A few weeks ago, our rhubarb plant started to peek out of the ground. This was a big moment, as last year was our first season with the plant, gifted to us by a friend who wasn’t using the fruit. (We procured raspberry canes this way, too).
Eager to give our new rhubarb a good home during season one, I followed the instructions in our encyclopedia of organic gardening and harvested only half of the stalks. With them, I made a tart, a crisp, and a batch of strawberry-rhubarb jam. All seemed well.
In the fall, though, my husband (who takes charge of our raised beds) came to believe that I’d cut too much and that I may have killed the plant. But, I reasoned, I’d followed the directions in the book. (I have little practical gardening experience so this made sense to me.) Wouldn’t that ensure that our rhubarb would thrive?
Thankfully, we simply didn’t realize that the plant would naturally look so forlorn during the winter. And now that it’s making its healthy spring comeback, it’s a cause for celebration (I kept my plant alive!). Sounds like the perfect time for a Strawberry-Rhubarb Crisp.