Cooking Notes on Rhubarb Crisp

I bought some rhubarb at the farmer's market last weekend. I had never cooked with it before, so I went to one of my new favorite cookbooks, The Art of Simple Food by Alice Waters, for some inspiration.

I only bought three stalks of rhubarb, so my recipe was considerably smaller than the crisp recipe in the book (it asked for 4lbs of fruit). I made about three cups of the crisp topping, used it as needed and froze the rest for later. Waters doesn't give specific measurements for adding sugar to your crisp fruit, although she states that rhubarb needs "a lot." I added a tablespoon at a time until the tartness didn't quite turn my face inside out, and ended up added a little less than 3/4 of a cup for 3ish cups of fruit. Not for the faint of heart when it comes to sugar!

I baked this at 375F for about 45 minutes, and it's absolutely delicious. After it settled in the refrigerator for awhile, and I reheated it, it almost tastes like peaches! So tasty! Now that I'm not scared of cooking rhubarb anymore, I'm hoping that there will still be some at the market this week, so that I can buy bunches and can it for later.

Cheers, S