One sure sign of Spring is rhubarb. Olivia is not a big fan of this plant and many people aren't. I've always grown up eating it and now have a plant of my own. Rhubarb never seems to last long and typically goes to seed as soon as the really nice, warm weather comes around. I didn't realize until just recently that not all rhubarb turns red. When I was a kid, the rhubarb my mom made was always from red stalks. The rhubarb I grow now never turns red. I have been known to even add red food coloring when I cook it just to make it more attractive to myself.
This particular recipe for rhubarb crisp comes from Taste of Home. It includes slices of apple which I found to be particularly pleasing. I have also made it without any other kind of fruit or sometimes with strawberries or blueberries. You can experiment a little and see what you like. Also, I cannot eat much white sugar, so when I make this recipe, I use half sugar and half powdered stevia. It is still good and sufficiently sweet. If you've never tried rhubarb, this is a great way to make it. It is sure to delight your springtime taste buds.