Spring is almost here, and with it comes tiny baby radishes, fresh garden greens, thin asparagus spears, green chives, and fiddlehead ferns. What are you most looking forward to right now, as winter turns into spring? You can see one of my anticipated spring treats: rhubarb! I adore the mouth-puckering tang of fresh red rhubarb, tossed with sugar until it's not only edible but utterly delicious. I always feel like it's spring when I see those bright red stalks laid out at the greengrocer's. I saw them there for the first time this year, last weekend, and I couldn't help but pick up a few and make a quick rhubarb crisp.
This is the finished rhubarb crisp. Such an easy recipe! You don't have to precook the rhubarb at all: just toss it with sugar and lemon, then top it with a crispy oat streusel. The recipe also calls for lavender, but you can leave that out if you want. This time I left out the lavender and added a half teaspoon of rosewater.
• Get the recipe: Weekend Recipe: Rhubarb Lavender Crumble
That's my "welcome to spring" recipe. What's yours, and what are you most looking forward to right now?
(Images: Faith Durand)