Wandering past the mini-farmers market than takes place on Tuesday mornings by Rittenhouse Square, I spotted a basket of rhubarb. It's been nearly a month since I'd seen rhubarb at the market, I had thought it was gone until next spring. But it was there, and at a fairly good price too, so I scooped up a pound to go with the elderly strawberries in my fridge.
I sliced up the fruit and rhubarb and tossed them with a little vanilla-infused sugar and a squirt of lemon juice. While they sat, getting juicy and delicious, I quickly pulled together a topping. I like the topping for crisps to be reminiscent of granola (occasionally I actually just use granola if I'm in a hurry and have it around) and so I dumped approximately a cup and a half of rolled oats into a bowl (I do not measure for things like this). I added a cup of chopped pecans, a sprinkling of cinnamon and nutmeg, a bit of light brown sugar and half a stick of softened butter. I used a pastry blender just to break down the butter a bit and finished combining it all with my fingers.
I transferred the fruit from bowl to baking dish and evenly distributed the oat/nut/sugar/butter mixture across the top. It went into the oven for about 25 minutes at 350 degrees, until the fruit was tender and the nuts were toasted. It was delicious hot, but it is even better for breakfast, straight out of the fridge, with a scoop of plain yogurt along side.
photo by Marisa McClellan
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