To me, nothing says spring like fresh rhubarb. I share the history of my fourth-generation rhubarb plants and my love for their ruby-red stalks this week in my Twice as Tasty column for the Flathead Beacon. But what I’m really saying is that you couldn’t eat as much rhubarb as I have, and from such a young age, without becoming hooked on its tart fruit.
My pie-making grandmother baked plenty of those stalks between layers of her flaky crusts, but my mom was the master of rhubarb crisps. My column features a hybrid version of her recipe, mixed with apples and sweetened with a little honey, but you can find a pure rhubarb version here on the blog.
Learn to make Rhubarb–Apple Crisp