Tuesday, June 08, 2010
So much for the waistline
I seldom bake but I've got a thing for rhubarb ever since I had some rhubarb cobbler one summer in Crested Butte, Colorado while training with Virginia Satir. Virginia had a thing for rhubarb and had discovered a wild patch one summer outside a crumbling house near an abandoned mine high up in the Rockies. She loved picking wild rhubarb each summer and now I'm hooked. BUT the problem is ever finding fresh rhubarb in any of the local stores so I have to be content with frozen which is a poor substitute but what's a girl gonna do? So today I made strawberry/rhubarb crisp with fresh strawberries, frozen rhubarb and an oatmeal topping....so good hot with vanilla ice cream. No calories here, huh!