Here in Saskatchewan, one of our favourite seasonal treats is rhubarb. These tart red stalks aren’t a great choice for fresh eating, but they make amazing pie, punch and, my personal favourite, crisp. We have an abundance of rhubarb this year and so last weekend I decided to bake up three or four crisps so that we could enjoy them this winter when these warm days are just a fond memory.
At least, that was the plan. Somehow all three crisps ended up being devoured before I could get them into the freezer!