Wednesday, April 13, 2011

{twd} strawberry rhubarb double crisp

I don't have a problem admitting when I'm wrong.

So here it is: I was wrong about rhubarb.

We're talking forgetting your date's name wrong.

Using a cup of salt instead of a cup of sugar wrong.

Hitting reply all when you meant to hit reply wrong.

See all these years I thought that rhubarb was tough and bitter and stringy. But at is turns out, rhubarb is sweet and subtly tart and when combined with fresh strawberry jam and candied ginger, totally delicious. This crisp not only got rave reviews at the office but it also turned me into a rhubarb convert. Thanks to Sarah of Teapots and Cakestands who selected it for this week's Tuesdays with Dorie.

Strawberry Rhubarb Double Crisp
Recipe from Dorie Greenspan's Baking from My Home to Yours
Available Via Teapots and Cakestands.


Susan @ SGCC said...

Strawberry and rhubarb were made for each other. I've just begun seeing fresh rhubarb here in some of the markets, and this looks like a lovely way to use it.

Sensitive Pete said...

Whew. I'm so glad you are back