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!!!
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
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?!).