My Mamma's Perfect Rhubarb Crisp

Since there are just a few more days until Igor Stravinsky's birthday, (because yes, I AM a music nerd like that), I thought I'd post the quintessential "Rite of Spring" recipe from the Tofu Mom household... My Mamma's Rhubarb Crisp. Russia was one of the first countries to use the plant's stalks, cooked with sweetener, as a dessert item. Perhaps Igor enjoyed rhubarb crisp as he composed?

History aside, this is also posted for my oldest Sprout, who has decided to abandon the Tofu household for a summer job in Alaska. The nerve.

Jessika: look closely at this picture, because unless you learn to make this yourself, you'll be missing out on our family's treasured recipe for rhubarb crisp!!!

This recipe has been a family favorite since long before I could hold a kitchen knife, and it's one of those things I assumed everyone had their own variation on. Long ago, foolishly thinking I might "improve" on a classic, I searched the Interwebs for a "better" rhubarb crisp recipe. I was so mistaken! And I discovered many others in search of the perfect recipe as well... Recipe websites and cooking-whatever-dot-com had selection after selection of seemingly great-sounding recipes for rhubarb this and rhubarb that - accompanied by tons and tons of complaints from the cooking public because said recipes were unsatisfactory: too runny, too sweet, too tangy, too mushy, too dry, too complicated, too many ingredients, too everything.

I have no idea where my Mom got the recipe, but I do know it's really simple and really good!! And "accidentally" vegan too! You need to try it. Even people who didn't think they like rhubarb have become converts.

I didn't realize how dissatisfied the rest of the world was with their rhubarb recipes until I made this as an adult, and friends started begging for this recipe, saying it was "perfect".

And I tend to agree. Simple and perfect! I don't like my rhubarb mucked up with lime or coconut or even strawberries. I don't like nuts or molasses or other funky ingredients in the topping. I don't like it too runny or to dry. If you're anything like me (and apparently lots of other rhubarb-purists) , this will be the perfect dessert for you! If you want to add cinnamon or cherries or celery, that's up to you...

My Mamma's Perfect Rhubarb Crisp

4 - 5 cups diced rhubarb (depending on how sweet you want it)
1 cup sugar
2 Tbsp. and 1 teaspoon cornstarch
1 cup water
1 - 2 drops vanilla

Topping:
1/2 cup (1 cube) margarine
1 cup flour (whole wheat is OK here, though makes it a bit heavier)
1 cup rolled oats
1 cup packed brown sugar
1/4 tsp. salt

In a medium saucepan, combine the sugar and cornstarch. Add water and cook over med high, stirring with wire whisk until mixture bubbles and thickens. Don't let it splatter!

In medium bowl, cut margarine into flour with pastry blender or fork, until blended. Add sugar and oats. Mix well. Put half the topping in a 2 quart baking dish. (I have no idea how big this is, just a flat baking dish that looks like everything will fit).

Add diced rhubarb and pour sauce over. Add rest of topping. Bake at 350° for 45 minutes. (Cover with foil if topping gets too brown. If the pan is very full, it will bubble over and make a mess in your oven. Just sayin'...).

Enjoy. And Happy Summer (not spring any more, I guess, huh?!).

Island Rice Salad

A co-worker and friend of mine used to make a version of this delicious salad, whenever we had office potlucks years ago. It was a particular favorite of mine because it was (accidentally) vegan, but the whole office gobbled the stuff down too. I never got her exact recipe, but after playing with ingredients for several years, I think I'm pretty close.

And even if I'm wildly off base, this is still refreshing, kid-friendly and super-tasty. Plus, it's an AWESOME recipe for summer picnics and potlucks.
I'm not sure why she called it "Island Rice Salad". Maybe for the pineapple? Who knows. Try it, it's amazing!

Island Rice Salad

6 cups cooked long-grain or Basmati brown (OK, I often use white) rice

1/3 cup fresh-squeezed orange or tangerine juice

1 Tbsp fresh-squeeezed lime juice

1 tsp finely grated/microplaned orange (or tangerine) peel (zest)

2 tablespoons soy sauce

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

2 cloves garlic, crushed or put thru garlic press

3/4 cup crushed pineapple

2 tablespoons brown rice vinegar or red wine vinegar

2 teaspoons brown sugar

1 Tbsp canola oil

2 Tbsp toasted sesame oil

2 ribs celery

1 bunch green onion

1 or 2 red bell pepper, diced small

1 cup roasted peanuts

1/3 cup currants or golden raisins

2 Tbsp fresh mint, finely chopped

2 Tbsp fresh parsley, finely chopped

Cook rice according to directions. While it's cooking, make remainder of salad:

In a bowl, mix together the following ingredients: orange juice, lime juice, soy sauce, salt, crushed red pepper, minced garlic, crushed pineapple, orange zest, vinegar, brown sugar, and oil.

When the rice is cooked but still hot, stir in the dressing.

Cool rice in the refrigerator, stirring occasionally to distribute dressing evenly.

Thinly slice the celery and green onion. Dice the bell peppers. Chop the peanuts coarsely.

When the rice is fully cooled, stir in the celery, green onion, bell peppers, peanuts, currants and fresh herbs.
Season to taste with salt and pepper if desired.
Serve chilled, or at room temperature.