Rhubarb Crisp
Apparently Rhubarb is a Midwest "thing." First time I went through the checkout at our local Albertson's here in New Mexico, the cashier asked: "What is that?" followed by "How do you fix it?" followed by, "What does it taste like?" Often times, recipes call for adding strawberries or cherries. As for us, no way - it's all about the rhubarb. Original recipe can be found here. Two significant differences in our version is the size of the baking bowl - we would finish off an 8x8 in a single serving. And the amount of sugar - rhubarb is tart - too much sugar and the tartness gets lost.
