Rhubarb = Spring, at least in my world it does. Spring also means lilacs which are one of my favourite flowers- the other being lavender. Funny how my two favourite flowers are both purple – not sure what that means! Back to the rhubarb. Rhubarb has to be one of those flavours that you either love or hate and thank goodness everyone in my life loves it because this time of year everything is coming up rhubarb. My rhubarb plant is a sunny protected area of the garden and it just explodes once the warm sun warms up the earth. Before you know it there is enough rhubarb to feed an army.
My raspberry bushes, all 3 of them, are loaded with berries this summer. Today I picked 4 cups of berries! Who would think it was possible for such a little corner of my yard to produce so much fruit. Popped in your mouth, still warm from the sun, a raspberry is like a taste explosion. My daughter put in a request for a Fruit Crisp for dessert so we could really enjoy these fresh berries. I still had some fresh blueberries from the sparse pickings that I have been able to find in the wild this year and with the addition of the fresh peaches from the farmer’s market we had the makings for an amazing taste sensation.
This recipe for crisp is simple and absolutely delicious and is the perfect backdrop for all of that summer fruit bounty around us. You can use whatever fresh fruit is in season and every combination always turns out wonderful. For this one I used fresh raspberries from my garden, wild blueberries I had picked at camp and peaches from the farmer’s market.