Warning: it’s going to be all rhubarb, all the time around here for awhile while we eat our way through the first couple armloads. This week I’ve eaten them stewed, in Eton Mess, in scones and a crisp – I’m a firm believer in rhubarb for breakfast, and its ability to get along well with all fruits, from mangoes to blackberries, makes it the ideal candidate for an easy crisp, into which you can toss whatever fruit you happen to have or need to use up because it’s starting to go wrinkly.
Also it uses up armloads of rhubarb.
A crisp makes one of the best (and easiest) vehicles for a scoop of vanilla ice cream, but is equally delicious cold the next morning for breakfast, with a glop of plain or vanilla yogurt on top. If a Danish counts as breakfast, a crisp totally does: think of it as warm oatmeal or baked granola, with tons of fruit underneath.