Rhubarb has started showing up in farmers markets and grocery stores. I grabbed a few stalks last week, without any real plans (and still 4 jars of rhubarb jam from last year). The (extremely hot) weekend came and went, and still I wasn’t sure what I wanted to make with them. By Monday, I figured it out. Blackberry rhubarb crisp.
Of course, blackberries aren’t in season, so I grabbed a couple packages of frozen, and found this recipe on a blog I love. I’m sure I have a generic crisp recipe somewhere on this blog, but Yossy’s was perfect. I halved the sugar in the filling, and used 2 tsps of lemonade in place of the zest (no lemon on hand). It’s so good. More savory without the additional sugar. I don’t have any ice cream on hand tonight (maybe for tomorrow), but it doesn’t need it.
This crisp is the ideal introduction to the season. To rhubarb, and to the blog, which is about to enter its second year. My plans are still to make this more personal, like blogs used to be, but I have to train myself to blog more. It’s a muscle. And I have to decide what to share and what to keep private. And how me to be. But for now, I’m subscribing to the same CSA as last year (there is one a few blocks from my apartment, but they use a farm that proudly upholds exploitative labor practices, so they can get fucked), without all the add-ons that I found to be more of a bother than anything. Just vegetables and fruit (and cider—I can’t eschew all add-ons; it’s cider!). It starts in two Tuesdays. I can’t wait.
Rhubarb Season 