It’s rhubarb crisp season!
That’s an exciting thing around here, I may be excited by things easily. It’s the little things in life. I love that when we bought our house we had a great big patch of rhubarb for me to indulge in. You may be able to tell I love rhubarb from the recipes here on my blog. Every summer I make this tart, sweet and creamy Magic Rhubarb Custard Upsidedown Cake that’s dairy delicious! I even had #InternSarah in on the rhubarb recipe love when she shared her Rhubarb Custard Cake, which sounds like my cake but is completely different.
I love rhubarb but I think that there really hasn’t been much innovation on the rhubarb recipe front in the last 50 years. It amazes me that there are so many rhubarb recipes out there that are all using the exact same ingredients. I decided that it was time to forge ahead into new tart and tangy frontiers and create a recipe that was not only delicious but also unique.
And with booze, because we can!
All too often I find Rhubarb recipes that are equal parts sugar and rhubarb, I don’t understand this. The tartness of the rhubarb should be complemented by the sweet, but not overpowered by it. I think this Rumchata Rhubarb Crisp recipe hits the right balance while including the creamy, cinnamon, and rum flavors of Rumchata.
If you’ve never heard of Rumchata, you’re missing out! Rumchata is delicious and made with real dairy and delicious rum. My favorite way to enjoy it is in my morning coffee. You can read all about Rumchata HERE.
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