It’s officially Fall and time to start cooking the funky cool fruits and veggies…One of my favorite funky veggies acts like a fruit… rhubarb. I remember the first time I had rhubarb pie as a child. I thought it was so weird that something that started out looking like celery could taste so delicious! (Sure, you can argue that anything with a ton of sugar is delicious when you’re six, but rhubarb really has great flavor, especially cooked with strawberries!)

I love the how-to sites that tell you how to do pretty much anything. On a bored afternoon recently I learned about few cool things that are on “the list” to do: how to live off-grid, how to assemble a yurt and how to make compost tea. What DID we do pre-internet? Oh right, we talked to our neighbors and the experts in our communities… I don’t know about you but most of my neighbors here in LA would be completely confused if I went up to them and started talking to them. They’d be baffled beyond belief if I asked them how to grow rhubarb! Fortunately for us, we can find the information on sites like EHow and The Rhubarb Compendium… You could go the easier route and simply pick some up at your local farmer’s market.

It’s no surprise that the ultimate chef/gardener, Martha Stewart, has some amazing rhubarb recipes. Of course rhubarb would be no match for her! Check out this yummy recipe for rhubarb crisp that I found on marthastewart.com. Remember to get local and organic ingredients whenever possible.

Martha’s Rhubarb Crisp

Look for rhubarb stalks that are firm and crisp, as brightly hued as you can find, and blemish free. Rhubarb is often sold with leaves intact because this helps prolong freshness, but only the stalks of rhubarb are edible. This crisp can be prepared either in six 8-ounce ramekins for individual serving, or in a 2 1/2-quart shallow casserole.

Ingredients:

Serves 6