{"id":2493,"date":"2013-03-29T20:47:37","date_gmt":"2013-03-29T20:47:37","guid":{"rendered":"http:\/\/feastandflowers.com\/?p=2493"},"modified":"2013-03-29T20:47:37","modified_gmt":"2013-03-29T20:47:37","slug":"recipe-rhubarb-crisps","status":"publish","type":"post","link":"https:\/\/feastandflowers.com\/?p=2493","title":{"rendered":"recipe: rhubarb crisps"},"content":{"rendered":"

\"\"It’s spring I think! \u00a0It’s lighter out longer, the sun seems to be shining a bit more, and temps are in the 40’s\u2026 so I’m thinking it’s spring.\u00a0 When I think of Spring I think of Rhubarb in any dessert. \u00a0I saw the gorgeous red stalks and I had to make something. \u00a0So I decided to clean it and slice it, toss sugar, flour, and cinnamon on it, then fill some ramekins.\u00a0 I was out of oatmeal in bulk but I did have packs\u00a0of instant oatmeal so I used the 3 maple flavored oatmeal packs, \u00bc stick of butter, \u00be cup of flour, and 1\/3 cup of brown sugar to make my crisp. \u00a0I mixed those ingredients together and pressed them on top of the rhubarb.\u00a0 I baked them for \u00bd hour at 350\u00ba (remember to preheat your oven). \u00a0 Place them on a lined cookie sheet as the delicious fruit does boil over.\u00a0 I would add rhubarb to bread or just saut\u00e9 it and use over ice cream or yogurt.<\/p>\n

If you see it at the store pick some up and get creative.<\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

It’s spring I think! \u00a0It’s lighter out longer, the sun seems to be shining a bit more, and temps are in the 40’s\u2026 so I’m thinking it’s spring.\u00a0 When I think of Spring I think of Rhubarb in any dessert. \u00a0I saw the gorgeous red stalks and I had to make something. \u00a0So I decided …
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