Rhubarb Crisp -- Union Square Café
How I wish I were able to superimpose a scoop of ice cream onto this photo of the rhubarb crisp I made. While visiting my father in Amana, Iowa this past week, we ate it with vanilla bean ice cream after dinner one night. It wasn't until the next morning that I thought about taking a photo, and at that point, there was no ice cream left. The recipe is from the Union Square Café Cookbook, and it has become a favorite of mine. It's a snap to assemble and the best part, at least as far as I'm concerned, is the toasted walnuts on top. Make this soon, as you should, ideally, stop cutting rhubarb after the 4th of July.
6/23/2009 05:31:32 pm
At our place in Portugal, where I will be going at the end of the week, we haverhubarb growing in the garden, so thanks for the recipe!
6/24/2009 03:26:12 am
I bought very ripe figs today which I am going to have for dinner and will probably post their photo in the blog tomorrow. Do you have recipes for fresh figs?
6/24/2009 03:49:54 am
Our friend Dieter (Foreign Correspondents) has a recipe for fresh figs.
6/26/2009 06:20:07 pm
I never heard the rhubarb 'rule' in America. Only the 'no white after Labor day'. I am tyring to think of something thoroughly American for 4th of July - well, you know, to celebrate it here in Australia. What's your suggestion?
6/26/2009 11:39:38 pm
Julia - "American" for the 4th of July is barbecue -- chicken, burgers, ribs! And red, white and blue desserts. I will often make shortcakes with blueberries, raspberries and whipped heavy cream. I also have memories of my aunt making vanilla custard ice cream in the old wooden-crank ice cream maker. The 4th of July was the only time she would make ice cream from scratch.
6/28/2009 12:23:05 am
I don't think you can ever have too many rhubarb recipes as it seems to be one garden crop that happily grows with little assistance. This recipe like the rest of yours, is a keeper. thanks, tc
Leave a Reply.