If it’s May, that means it’s time for baking with rhubarb! I still don’t have my own rhubarb plant, which means that around this time of year I have to hope that friends with better gardening skills than I are generous enough to share a bit of their bounty.
When my husband brought back a bag of freshly cut rhubarb from a friend’s house last weekend, it got chopped up and tossed in the oven within the hour. Maybe even faster.
This recipe for rhubarb crisp that ran in the New York Times earlier this month is about as simple as it gets. Chop up some rhubarb; toss it with some sugar, lemon juice, and lemon zest; spread it in a baking dish; and top it with a basic crisp topping.
Simple, but oh so tasty. So much better than pie. Really.