If you had climbed the high fence that surrounded our back yard, and peeked over, you’d have noticed a garden. Tomato plants stood, tall and staked, ruby orbs shadowing the sunniest wall. Lazy bees slept in lavender bushes. A clump of chives grew in one corner of the plot. As children, we snipped the verdant tips to bring to the kitchen, a garnish for new potatoes. There was rhubarb, its crimson stalks ranging from rich, deep red to shy, speckled pink.
It is satisfying to pull something from the ground. We’d snip, our tiny fingers fumbling with scissors. We’d pick the fattest tomatoes from the vine and pluck the firmest stalks of rhubarb. A quick rinse and a slow dip into the sugar bowl, when our mother’s back was turned. Rhubarb was our garden candy: tart and sweet.
Rhubarb is an old fashioned slice of heaven- any time. Imagine my ‘Oh Joy’ moment when I opened the front door and saw the unexpected paper bag, a gift from a friend. Inside, was half a banana cake (vanilla iced), delicious chilled with a cup of dark roast coffee. She could spin this cake to gold. Tucked alongside the cake, three stalks of rhubarb, perfect for my second favourite dessert: crisp.
There are many reasons to bake: to nourish, create, perfect, and comfort. We bake to love: ourselves and others. When we bake something and offer a slice, we shrug, knowing to bake is a form of love. Crisp is simple. There is absolutely nothing fanciful about oats. I chop, bag and freeze the rhubarb for the perfect moment.
Today, this morning, is the moment I’ve waited for. Cloudy mornings and another day of COVID19 isolation, feel ‘lighter’ with a plate of warm crisp. There is comfort, knowing the clouds will disappear and the oven holds promise.
Open the freezer. Rhubarb compliments dark berries and strawberries. Use whatever is on hand. Modify. There are better recipes than mine, on line. I ‘wing’ it, reducing the sugar content, eliminating cornstarch. If the finished product appears too runny, drain the excess juice. You won’t be disappointed. Add slightly more oats (for the heart), cut back the butter.
There isn’t a crisp I haven’t devoured, best served with a scoop of ice cream or a ring of fresh cream. Heaven! Acknowledge these times. Be still. Be grateful. Savour each bite.
BEWARE: Recently I read: Fresh rhubarb damaged by severe cold should not be eaten, as it may be high in oxalic acid which migrates from the leaves and can cause illness. Who knew?
~ bake barefoot, little thoughts, COVID19, keepitsimple, simplegoodness