Orange-and-ginger-infused crisp by nancy taylor robson
Alcoholic beverages
As a child, I loved the sight of those beautiful blush-red stalks that appeared in regimented rows in the local grocer each spring. In my mother’s day, they were prized as a traditional ‘spring tonic’ (i.e. laxative) following winter’s stodgy food. She loved them stewed with sugar. Me not so much. I thought rhubarb mush was just this side of revolting until l was given a clump of rhubarb to grow myself. That’s when I began hunting for recipes — because I’m a Waste Not; Want Not kinda gal — and discovered rhubarb crisp with streusel topping, rhubarb chutney, which is great over cream cheese or beside sharp cheddar for a delicious spur-of-the-moment cocktail snack with crackers, and rhubarb-and-strawberry pie.Most people use rhubarb with strawberries, which should be coming into the market in another few weeks, and there are a couple of recipe links below. But my favorite rhubarb dessert is still the orange-and-ginger-infused crisp. <br />
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