A) The state of Florida, B) A state of extended blogging laziness, or C) Both, but they're back now.
Answer: C. Yeah, it's been slow, but kitchen experiments are picking up steam again.
On Saturday, on impulse, I bought fresh rhubarb at the market. I'd never had rhubarb. I'd never even been entirely sure what rhubarb was (I had the vague notion that it was a British thing, like gooseberries). I now know that rhubarb looks like celery, except it's red. I further know that it's very bitter and sour when raw and that it is usually used as a fruit (in pies and with berries and things). But did you know that in 1657 dried rhubarb root (used medicinally) sold for over twice the price of opium?
Anyway, we made rhubarb crisp, taking the recipe from Epicurious. It was exceptionally easy and quick for a dessert, and despite some apprehension, I found that it tasted pretty good. Cooked up with sugar, rhubarb acquires a nice sweet and sour taste with little indication that it's a kind of celery. Definitely interesting, at least. Another kitchen experiment success.
Preheat oven to 375°F. Mix 1.5 pounds fresh trimmed & cut into 1/2-inch pieces rhubarb, 2/3 cup sugar, 2 tablespoons all purpose flour, 1 tablespoon melted butter, 1/2 teaspoon grated orange peel, and
1/2 teaspoon ground cinnamon in large bowl and spread in a pan or divide up into ramekins. Bake rhubarb 10 minutes.
Meanwhile ...
Mix 2/3 cup (packed) golden brown sugar, 1/3 cup chopped toasted walnuts, 1/4 cup all purpose flour, 2 tablespoons melted butter in medium bowl. Crumble over rhubarb and bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes.
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