I've
mentioned this a couple of times before, but my husband and I bought our
first house last August. We've been here for 9 months now and I'm
still amazed by and in love with our house. I can't really believe it's
ours! It's nothing fancy, not very big and over 40 years old with its
share of issues, but I love it anyway. One of the many things I love
about our house is the giant rhubarb plants in the yard. I always
wanted rhubarb and I definitely have it now! All winter long I waited
until I could finally make something with my rhubarb, and the rhubarb
has grown an insane amount in the past 2 weeks. This recipe needed only
4 stalks because each stalk was about 3 feet long!
During
the winter, I periodically thought about what kind of rhubarb recipe I
wanted to make. I settled on something with cherries because we got a
jar of amazing cherry rhubarb jam from my mother-in-law's friend. We
haven't had to buy jam in 9 years because this friend always gives us
lots of jars of her wonderful creations, and the cherry rhubarb jam was
really something else.
This crumble recipe came from Taste of Home and it sure didn't disappoint! It's on the tart side for sure, but my husband and I both loved it and had seconds. Here's to many more years of desserts with our homegrown rhubarb!
This crumble recipe came from Taste of Home and it sure didn't disappoint! It's on the tart side for sure, but my husband and I both loved it and had seconds. Here's to many more years of desserts with our homegrown rhubarb!
Cherry Rhubarb Crumble
4 C diced rhubarb, leaves discarded
Preheat oven to 350 and grease a 9 by 13 baking dish.
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