Rhubarbery

Is there anything better in spring than sweet & tart rhubarb and a great pair of socks on the needles? I think not.

By now you all know that I love to knit socks. For a while now I've been thinking about Sue Grandfield's free Wollmeise Poppy sock pattern. (It's a Ravelry download.) Sue has also created a medium weight version. While digging through my stash, I thought "Rhabarber" (rhubarb) and "Frosh" (frog) 100% Wollmeise sock yarns complimented each other well. After knitting the corrugated ribbing, I absolutely loved the combination.

Unfortunately, the sock itself is too small to go over my high insteps. So, I'm deciding whether to change the classic Kaffe Fasset pattern motif, or to make short socks. Whatever decision is made, I will finish these socks-- and the second one will be knit with reverse colors!

Since it's the perfect time, here's a great recipie for spring. Enjoy!

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Strawberry Rhubarb Crisp

Ingredients:
- 2 1/2 cups rhubarb, pieces
- 2 1/2 cup strawberries, sliced
- 1/2 cup sugar (I often use half of this amount)
- 1 tablespoon cornstarch
- 2 tablespoons orange juice. Sometimes I use orange zest, or other citrus juice.

Ingredients for Topping:
- 2/3 cup old-fashioned oats
- 1/2 cup brown sugar, firmly packed
- 5 tablespoons flour
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt (optional)

- dash of vanilla (optional)
- 5 tablespoons butter
- Chopped nuts (pecans or walnuts)

Instructions:
Preheat oven to 375 degrees F.
Butter an 8 x 8 inch baking pan.
In a mixing bowl combine and toss the rhubarb, strawberries, sugar, cornstarch and orange juice.

Transfer mixture to the buttered baking dish.
Mix the oats, brown sugar, flour, cinnamon and salt in a bowl.
Cut in the butter with the mixture becomes coarse crumbs.
Mix in chopped nuts and spread over the fruit mixture.
Bake until the topping is golden brown and the fruit is bubbling (25-35 minutes).