I may have mentioned that before. Like when I made Meyer lemon rhubarb marmalade. Or rosemary rhubarb jelly. Or rhubarb compote with Pimms.
And, if you've been following along, you know that it's also time for sorrel. Like in these sorrel cardamom muffins.
Rhubarb and sorrel don't scream for each other, in my mind. But, fortunately, someone was bonkers enough to try them together. In a crisp. A delicious, tart and sweet crisp. I found the recipe in the Simply in Season cookbook, a gem that I picked up at an event through our CSA. It's a great book for eating seasonally, and it definitely thinks outside the box with many of its recipes. Actually, if you're looking to eat healthier, or more local, or more seasonally, I would highly suggest looking for a seasonal cookbook of any sort. They tend to be about making the most out of each item for what it is, and the recipes are often simple with fantastic flavors.
But I digress...
