Strawberry-rhubarb combos make me instantly think of summer. My mother used to buy strawberry rhubarb pie from our local supermarket as soon as it became available (baking wasn’t her favorite pastime…). Back then, I thought the rhubarb was too sour, but now I appreciate – and look forward – to the sweet-tart combination. <br /> <br />Give me a slightly warm crisp with some cold vanilla ice cream, and I’m in summertime heaven. I started with this Bon Appetit recipe:http://www.epicurious.com/recipes/food/views/Strawberry-Rhubarb-Crisps-with-Cardamom-and-Nutmeg-231744 (when in doubt, search Epicurious.com for inspiration), and just reduced the amount of sugar in the filling and nixed the cardamon, which I didn’t have on hand at the time. The recipe called for 2 pounds of rhubarb, which I think was a bit excessive – you could get away with 1.5 lbs, depending on your desired strawberry-to-rhubarb ratio (I tend to like more strawberries). <br /> <br />Be sure to get yourself some vanilla ice cream with this dish. I personally don’t think it’s the same without it!

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