Three days after we celebrated our second anniversary, this blog is celebrating its first.
Attagirl, blog! You made it!
Birthdays always deserve festivities, so to celebrate, here’s a crisp and some trivia. (Trivia first.)
Total number of posts, including today’s?
don’t be cute.
Number of countries from which this blog has been viewed?
St. Vincent and the Grenadines. Or Macedonia. (No offense.)
Most delightful blog I’ve discovered since starting this one?
Far and away, Remedial Eating.
Most disappointed people who end up at this blog?
Ones searching for official information on crab pots.
Second best search terms that have gotten someone to this blog?
“chocolate prune cake causes gas?”
All-time best search terms that have gotten someone to this blog?
“what is the analogy between christians like lumpy peanut butter and christians like smooth peanut butter”
Ginger Rhubarb Crisp
The recipe originally called for only 4 cups of rhubarb, but that seemed awfully skimpy to me. I upped it to 8, but you could do 12 and it wouldn’t be too much. The rhubarb-ginger combination was inspired by this recipe on Food52. If you’re not a ginger fan, you can leave it out of both the fruit and the streusel and still have a great crisp.
8 cups diced rhubarb (2 lbs / 950g)
juice of half a lemon (about 1 Tbsp.)
2 Tbsp. water
zest of half a lemon
grated ginger from a 1/2 inch piece
1 cup sugar
3 Tbsp. whole wheat flour
1 cup packed brown sugar
zest of half a lemon
grated ginger from 1/2 inch piece
1 1/2 cups whole wheat flour
1/2 cup butter (1 stick)
1 cup rolled oats
Preheat oven to 375°. With the inside of the butter wrapper, grease a 9×13 pan.
In a medium bowl, rub the the zest of half a lemon and the grated ginger against the brown sugar, to make a kind of lemon-ginger-infused sugar. Add the 1 1/2 cups flour and the oats. Cut in the butter until the mixture is crumbly, a step I like to do with my fingers. Smash that butter! Stick the streusel into the freezer while you fix the rhubarb.
In a large bowl, rub the rest of the lemon zest and the ginger against the sugar. Then mix in the rhubarb, lemon juice, and water. Finally, stir in the 3 Tbsp. flour until the rhubarb is evenly coated.
Spread rhubarb mixture into pan. Top with the streusel. Bake for 40-50 minutes, until the top is beginning to brown in spots.
Serve warm with vanilla ice cream, whipped cream, heavy cream, mascarpone, or some other creamy extravagance to complement the fruit.
Also perfect for breakfast, according to my fruit-desserts-for-breakfast rule.