As part of my recipe testing day yesterday, I decided to play around with a vegan rhubarb crisp. Apparently, it’s just slightly too early for rhubarb to begin flooding all of the greenmarkets and groceries in Manhattan, because I tried, and failed, a few times before finally getting my hands on a couple of bunches. Surprisingly enough, it was the grocery store one block from my apartment that actually had it, as opposed to the farmers market and Whole Foods I hit up beforehand — go figure.
I let the rhubarb stand alone in this recipe with a little flair from a particularly fragrant blood orange. I had a night full of guilty pleasures and ate mine topped with a little whipped coconut cream while watching Millionaire Matchmaker, glass of reisling in hand (don’t you just love those “me” nights?). Keep in mind that unless the stalks are super young, the exterior can be really fibrous and stringy, like celery, so run a vegetable peeler over the outside to clean them up a bit for a perfectly soft and melt-in-your-mouth result.