My original post with the recipe can be found here.
The farmers markets have started back up again, it is late spring in Chicago. It is warm (mostly). And there are green things sprouting from the ground.
Although the magazines feature asparagus in April, the local stuff never shows up here until late May. It is still the early part of the growing season. A time for green garlic and radishes and rhubarb. About that rhubarb…
I was lucky enough to have special delivery of rhubarb from my parents’ garden when my brother was here a few weeks back. It made a lovely filling for an almond topped crisp. But I don’t have a picture. Or a recipe really. It was one of those toss-together-some-butter-and-sugar-and-ground-almonds-and-cornmeal-and-bake-for-awhile kind of things. And it was good and homey and comforting, but there are thousands of rhubarb crisp recipes that will get you, more or less, to the same place.
I have some more rhubarb waiting in the refrigerator. I have a few ideas for it, but I haven’t quite gotten to it and it’s been waiting for more than a week now. So we’ll see. I don’t have anything to share with you just yet. But I’m itching to get back to taking photographs and chronicling the ways that food intersects with my life.
But I’m busy just now.
Things are changing. I am getting ready to move. There are boxes sitting in my apartment, waiting expectantly to be filled. There will be so much gathering and sorting and cleaning and unpacking and resituating in the next couple of weeks.
When the dust settles, I’ll be back here. Just give me a little time.