Adventures in Cooking

Yesterday I had a craving for rhubarb. I haven't had home cooked rhubarb in many years. I've only rarely had store bought rhubarb pie. Well, store bought rhubarb pies aren't very good anyway. At any rate for the first time since ann1962 posted her rhubarb crisp recipe at ATPocooks, I noticed my local produce store actually had some rhubarb. The rhubarb was expensive. So I decided to make the recipe with half rhubarb and half strawberries, which were very cheap.

Other than getting some oatmeal, I had the other ingredients even in my meager kitchen. I chopped the rhubarb and to get similar sized pieces I quartered the strawberries.

There were no problems till the baking began. The strawberries were much juicier than rhubarb. That caused the crisp topping to be a failure. It tasted fine in the end, but it was clear after only half the reasonable baking time that the topping was going to sink into the juice and never turn golden brown as the recipe promised. So without the visual indicator of when the dish would be done, I made a quick trip to cookbook-land to figure out how long it needed to bake.

I finished baking, pulled it out and let it cool till it was just warm. Although it didn't look like Ann's golden-brown rhubarb dish, it was a success! It looks okay, and though it's in no way crisp, it tastes very good.

So, thank you, Ann, for the recipe! (further comments on the results are over at ATPocooks.)