Springtime is rhubarb time! One of the first crops out of the ground each year and we can't wait
to share with you one of our favorite dessert recipes starring rhubarb! This Rhubarb Crisp is a
staple at the dinner table in May and June. We know that you will enjoy this springtime treat. A
little tart, a little saucy.



6 c McBride's Organic Farm rhubarb (chopped)
1 c buckwheat honey (may be substituted with 1c Lavender Hills Farm "Select" honey which is
part buckwheat)
1 T grated orange rind
1 c oatmeal
1/2 c whole wheat flour
1 c dark brown sugar...or less for a tartier taste!
1/4 c butter...or butter substitute

Preheat oven to 375F and take stock of your ingredients because this is a two stage process. In a
casserole dish stir together the rhubarb, honey and orange zest. Set aside and in a mixing bowl
combine the oatmeal, flour and sugar. Cover the rhubarb mixture with oatmeal mixture and lay
thin slices of butter over top of both. Bake in the oven for approximately 40 minutes or until it is
all bubbly and crispy. Kids will love the rich, red texture of the crisp and you can tell them that it
is an old pirate recipe handed down from Captain Jack himself!