Yum. Yum. Yum. We are saving the rhubarb in the garden for an upcoming celebratory pie but I still had a few stalks in the fridge left over from that scrumptious Rhubarb Cake. I didn't have much but it was just enough for 3 individual Rhubarb Crisps. I got the recipe from Chatelaine, HERE, and simply cut the ingredient quantities in half and baked the crisps in small, 4" ramekins. The recipe is super fast and simple to make and other than having the rhubarb, calls for nothing out of the ordinary, just standard pantry fare.
All I can say is wow! Dessert was absolutely delicious and it was fun to have our own little dishes. We spooned on some fabulous pure vanilla ice cream and thoroughly enjoyed that tart, tangy taste of Spring in a not-too-rich Sunday after dinner treat. Enjoy!
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