I went to 8 stores in one day and all I brought you was this lousy picture. Sorry. The day the April recipes were announced I started looking for rhubarb, as I'd already been craving it for a while. I went to half a dozen stores, but no luck. I didn't worry too much, as I still had a week before leaving town, The next week the quest started in earnest. I tried everywhere but the closest I came was a shelf labelled 'rhubarb' in the freezer of a health food store. Even the fancy fruit store didn't have any imported rhubarb. What to do? Skipping the recipe was out of the question. I almost bought a jar of rhubarb jam, but worried that it'd be too sweet. I finally found a $7.00 jar of Bon Maman rhubarb compote, which didn't look like much, but was only lightly sweetened.
Of course, nice strawberries were out of the question--I didn't even bother looking for those. I don't love cooked strawberries anyway, so I used frozen raspberries instead. I halved the sugar in the filling and doubled the rhubarb, making the filling a tart contrast to the sweet topping. The bits of candied ginger in the crisp part were a nice touch, but I did find the filling a bit gloopy from the cornstarch. I'll reduce that next time. I ate this for breakfast, dinner and dessert for the last week before my trip and I can't wait to get back home to my oven to make more!
Thanks so much to Sarah from Teapots and Cakestands for choosing this recipe. She'll have the recipe on her site. As always, you will find links to all the takes on this recipe at the TWD site.
