Rhubarb is the new black.

When you are cooking for one person, it is really easy to fall into the chicken and sides trap. Or the spaghetti cycle. Or worse, the eating out every night money-pit. Needing to focus my energy on something last night other than what it was festering in, I decided to try some new recipes in my kitchen.

When deciding to try new recipes, I like to:
1 – find a friend who will be willing to taste the final product, and
2 – have aforementioned friend bring money in case the meal turns out disastrous

I served up scallops on a bed of cheese grits, with a side of asparagus. While this was my first attempt at scallops in my kitchen, I knew it wouldn’t be horrible because they were on cheese grits! If  you want my scallops details just ask, I’ll be happy to share. The real test was going to be in the Rhubarb Strawberry Crisp I was planning.

How I decided on the Crisp: A couple of years ago I went to Boston, and upon one of our fancy dinner outings, was treated to a Rhubarb Crisp. It was my first time having rhubarb and I remember being hesitant about even eating it. The name rhubarb just doesn’t sound appetizing. But, from the moment that rhubarb filled spoon found my mouth to the last scrape of my finger along the sides of the bowl, I was hooked.  Lucky for me, I was reminded about my Boston trip during a time when rhubarb was in season…


2 cups flour
1 1/2 cup brown sugar
1 1/2 cup oatmeal
1 cup softened butter

Mix together for crust and topping.

1 1/2 cups chopped rhubarb
1 1/2 cups sliced strawberries
1 2/3 cups sugar
2 1/2 tbsp cornstarch
2 1/2 cups water
2 tsp vanilla

Combine crust ingredients, press 1/2 of  mixture into greased 9×13 pan. Top with rhubarb and strawberries. Stir together sugar and cornstarch, stir into water. Cook until thickened. Pour over fruit, sprinkle other 1/2 of crumbs on top. Bake at 350 degrees for 45 minutes. Serve with ice cream.

It’s an easy dessert to fix and the only time it gets messy is when you’re mixing the crust. But that may only be me because I mix with my hands…you may be fancy and use a spoon or spatula.  It’s a decadent dessert and there is nothing low fat about it. The ice cream helps cut some of the sweetness. I used a vanilla bean ice cream with mine. It’s the kind of dessert you would sit around with old people and eat over coffee…or maybe for a holiday. But since rhubarb is a seasonal fruit, your holiday will have to be Father’s Day or July 4th if there are still some available.

Even if you’re afraid of rhubarb, I would say give this dessert a chance. Mix up your next dinner party and introduce your guest to a new vegetable. I mean, look how well brussels sprouts have done. Who would have ever thought that brussels sprouts would be the “it” vegetable in restaurants and dinner tables across our country?!

Good luck in the kitchen and let me know if you take the Rhubarb Plunge this spring!

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1 Response to Rhubarb is the new black.

  1. Judy Hunt says:

    I would love to have recipe for scallops on grits with asparagus.
    Judy, Halifax, NS.

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