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Alright, here’s the deal. Because I was so ill these past ten days, I did not do anything but laze around my apartment, moving from bed to chair, to other chair, to couch, and finally back to bed. While I enjoyed watching the Planet Earth series, old episodes of Dexter, and finished nearly three books during this time, my days didn’t amount to a whole lot. I yearned to be outside, to be to able to eat food other than toast and Kozy Shack pudding. My point is that although I am (THANKFULLY) functioning at almost 100% today, I haven’t done anything food-related in a while, and am thus ill-prepared in passing on any kind of new, interesting information regarding the subject. Many, many apologies. In an attempt to make this up to you, I’ve decided to post one of my favorite recipes of all time. I haven’t made it since the last rhubarb season came around, but because we are nearing the tail-end of this year’s crop, I am intent on creating this dish again as soon as possible. I found this in a recipe book that belonged to my father’s mother. Her name was Harriette and she lived, for much of her life, in Owatonna, Minnesota. The date written at the top of the page was March 1925, the spring before my dad was born. He talked a lot about her rhubarb crisp while I was growing up, perhaps because she made it often while pregnant with him and thus he was born with an innate fondness for the dish. Maybe. Either way, the crisp is pretty amazing. So, I hope you take this recipe as a peace-offering, and know that I will be back to my normal Adventurer-self next week. Enjoy! Ingredients
Mix white sugar, melted butter, and cinnamon until crumbly; set aside. Cream together brown sugar, egg, and 1/2 cup butter. Thoroughly stir together flour, baking soda, and salt; add to creamed mixture alternately with sour cream. Stir into rhubarb. Turn into greased and floured 13x9x2″ baking pan. Sprinkle with reserved topping. Bake in 350 degree oven 45-50 minutes. Cut into squares. Serve warm or cool.
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