Ten years ago in the month of May, I drove down an alley and peered over a white fence to scope out the backyard of a house for sale on our list of possible properties. Being the organization freak that I am, I had a sheet printed from the MLS for each property so that I could jot down essential notes and details. Apple tree? Check. Lilacs? Check. Raspberries? Check. Peonies? Check. Rhubarb? Check. All of the essentials that reminded me of my childhood backyard were there in abundance. The note on the sheet for the little Allendale house built in 1948 read “So cute! We’ll take it!” and we did.
Thankfully, since gardening is not my forte, I have quickly learned that one does not have to be a gardener for things to grow in abundance. As a result of my well established garden, and despite my garden negligence, I enjoy fresh mint in my mojitios, chives on my baked potatoes, sweet fresh raspberries for jam and snacking, and perfect red rhubarb that is always turned into my Mom’s recipe for Rhubarb Crisp at least a few times a year. It’s a bit like a time capsule, and to me is one of the ways to carry on the tradition of beautiful things made by the hands of those we love that are no longer with us. So last week, as I prepared to bid farewell to my newly sold childhood home, with thoughts of my mother, my lovely sister’s birthday, and a plethora of fresh rhubarb standing tall in the garden, there was no better moment to go back in time with the taste and smell of hot fresh Rhubarb Crisp. Hot from the oven with a scoop of vanilla ice cream, I know my Mom was there saying “Happy Birthday Mindy Maude”!
Linda’s Rhubarb Crisp
For the Rhubarb Layer
4 cups chopped rhubarb
1 cup sugar
1/4 cup flour
1/2 tsp cinnamon
1/2 cup water
For the Crisp Layer
1-1/2 cups flour
3/4 cup quick rolled oats
1-1/2 cups brown sugar
3/4 cup melted butter
good quality vanilla ice cream or pouring cream to serve
Combine rhubarb, sugar, 1/4 cup flour, and cinnamon. Spread out mixture in an 8×8 buttered baking dish and sprinkle with the 1/2 cup of water.
In a bowl combine 1 cup of flour, oats, brown sugar, and melted butter. Mix to make a crumb mixture. Sprinkle over rhubarb.
Bake in a preheated oven at 375 degrees for 35 minutes. Serve warm with pouring cream or good quality vanilla ice cream.
Because food made with love is the best food of all.
4 comments
cream says:
Jul 12, 2009
No question about it.
Lora says:
Jul 12, 2009
lovely. thank you jill. and your mom — gorgeous. melinda and you mirror her well.
Angela says:
Jul 12, 2009
#1) You are so your mother’s daughter.
#2) I am making this. With Soy.
melinda says:
Jul 20, 2009
Thanks big sister…your crisp tastes just like hers and is made with just as much love. Thanks for the fantastic birthday and the lovely post…it made me cry a little.