Today I took another trip back to the farmer’s market and got a really adorable birdhouse gourd in addition to my usual copious amounts of kale and squash. I have to say that it’s pretty ridiculous looking, bit it seems to be pretty happy on the overlook between the stairs and kitchen.
Another thing I got at the farmer’s market today was some fresh rhubarb, which is apparently a very finicky vegetable. (Fun fact: I just looked up whether this was a fruit or a vegetable. It is a vegetable, but apparently it is considered a fruit for tax purposes by NY state! strange.) The last time I bought rhubarb I had intended to make a crisp and instead it went bad in the blink of an eye. This time was much more successful!
Adapted from The New York Times
6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
1/4 cup white sugar
1 clementine juice
1 teaspoon clementine zest
3/4 cup brown sugar
1/2 cup all-purpose flour
a few shakes of cinnamon
1/2 cup rolled oats
1/2 cup walnuts
1. Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter or vegetable oil. Toss rhubarb with white sugar, clementine juice and zest, and spread in baking dish.
2. Combine the 6 tablespoons butter in a bowl with brown sugar, flour, cinnamon and salt, and mix until it looks like small peas and just begins to clump together. Add oats and pecans and mix a little more. (I did this part by hand, which is way more fun than a food processor… also I don’t have one of those!)
3. Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.