Tuesday, April 12, 2011

TWD: Strawberry Rhubarb Double Crisp


I have short hair. I've had short hair for the past, oh, 7 years. And during the preceding however many, my hair tends to grow long, long, long, then get hacked off rather abruptly. The worst was the last time I had long hair, as in I could sit on it because it was so long. Seriously, I had to pull it out of the waistband of my jeans when I pulled pants on. After a run, my neck would ache from that huge mass of hair swinging back and forth behind me. So I chopped it off. And (as you could see from the wedding pictures), it's stayed pretty short ever since. I'm a no-fuss sort of person. If I can get away without blow drying, straightening, whatever-ing my hair - I will.

So what I'm leading up to is this. I'm growing my hair out right now. Have been ever since the wedding. You see, J hasn't ever seen me with long hair, and he's curious. Given that he has put up with me dragging him into nice clothing stores so that he's not wearing khakis from 10 years ago, I figured that I would go along with it. Little did I know (or remember, really), hair is really effing annoying when growing out. It flips in funny weird ways, you have the dreaded mullet occasionally during the process, and it gets in your eyes all the time. Even worse, I have little patience for maintaining any sort of socially acceptable hairdo, so I have yet to go get it trimmed and shaped. I currently have wings at my temples and it violently flips out at the base of my neck. Oh, yeah. My neck. Which hasn't felt hair on it in, that's right, seven years.

 
Which meant that this past Saturday during my run, all that went through my head was this: Oh god. Hair. On my neck. Sticking on my neck. I can feel it. Make it stop. Ugh. God. Hair. On. Neck. Stopstopstop. You get the idea. For 40 minutes, all I could focus on was the goddamned hair on my neck. And before anyone asks, no, those little bands do not keep my hair back (they slide right off) and no, my hair is not long enough to be restrained in any other way. So I'm stuck with the internal hair-on-neck monologue. Have I mentioned lately that North Carolina in April involves 95% humidity and highs already in the 80s? I've been noting that fact out loud whenever J is about, just to show how much I'm sacrificing for his wish to see me with long hair. Which might be why he willingly washed all of the dishes for this crisp, especially since the number of dishes required (or that I ended up using...) was approximately eleventy bajillion.

But let's be clear. Eleventy bajillion dishes aside, hair-on-neck distress aside, this crisp is abso-effing-lutely amazing. And totally worth it. It's one of my friend's favorite recipes out of this book, and I was beyond thrilled that I was able to find rhubarb for it. (Oh yes, because have I mentioned? In addition to it being too hot for apples in NC, it's also too hot for rhubarb. *grumblegrumble*) Luckily, the awesome co-op nearby had a stack of it, from which I giddily grabbed a handful. Also entertaining was that rhubarb is evidently a conversation starter - one guy was contemplating getting some when I grabbed mine and we started to talk about rhubarb and the problems of living in NC after growing up "up north." Then a woman chatted me up about how rhubarb didn't grown around here while I was checking out. And then the woman checking out my groceries asked what it was and what to use it in. Obviously, strawberry rhubarb double crisp. Obviously.

 Also, not very photogenic. Makes up for that in pure deliciousness.

Last Week: Technically, a coffee ice cream tart, actually Pecan Powder Puffs (tart coming soon!)
Next Week: A Tourtely Apple Tart (which was a hit with J, despite our love of traditional apple pies)

17 comments:

Jules Someone said...

Mine didn't photograph well either. But it went down really really well. This is a keeper!

cindy said...

Rhubarb grows like wild in my garden, but we've had snow the last 2 weeks so it won't be ready for a week or two. I used frozen mixed fruit and this was delicious. Will make it again when the rhubarb is ready. Have a great day.

Tracey said...

We're on opposite ends of the spectrum with the hair - I've been growing mine out for nearly a year so I can donate it! I'm having a hard time cutting it now that it's finally long enough though :)

Agreed on the crisp - really, really good stuff!

Nicole said...

I thought this crisp was amazing, too. I hadn't baked with rhubarb and I liked it. The best part was the double topping part with the ginger. So good!

Jennifurla said...

My hair is always changing

I love this crisp, it just sounds wonderful

Mary said...

I love this crisp too. My entire life I am either growing my hair out long or hacking off 6-8 inches and then immediately wanting to grow it out again.

Di said...

I'm so glad I have an appointment to get my hair cut tomorrow. It's definitely getting to the annoying stage. I had waist-long hair until I was a junior in college, but I don't think I could go back now. I'm too used to it being short and easy to deal with. =)

At least you have some wonderful crisp to take your mind off it. =)

sarahe said...

I am the same about my hair! Sadly my husband loves it long so I sacrifice for him...but I tend to let it grow out all year and then cut it fairly short each summer.

Glad you could find rhubarb, and thanks so much for baking along with me this week!

Nancy/n.o.e said...

My hair has been up, down, straight, curly, you name it. Good luck with growing yours out!

And thanks for the tip on the sugar; my crisp was perfect with just a bit less than the recipe's amount.

Kayte said...

The crisp looks plenty photogenic from here...we loved this one...top 5 for sure. I can't wait to see your hair long, this is going to be fun!

Jessica said...

I wish I had the guts to cut it all off! But then my husband would complain. He wasn't a big fan of chin length. I just wish I lived (at the moment, anyway) anyplace that could be described as "too hot" for anything. Not the Philly burbs in April...

I agree, this crisp was fabulous. I wish I'd had some rhubarb, but I never thought to check the freezer aisle. Apparently I've been missing out all these years!

Katie Barker said...

Enjoyed reading your blog - I'm afraid this is going to sound stupid, but is the recipe for the crisp posted somewhere? I have a rhubarb crisp recipe that my husband doesn't love - I think adding the strawberries might be just the ticket. Thanks!

Flourchild said...

My hair is the longest it's ever been,I love it! Good luck with the hair growing!
Your crisp looks great!

jacqui said...

I had my hair really short for awhile and growing it out was the absolute worst! The time between it being to long to look cute, but to short to pull into a pony tail, ugh! But I do miss the "not actually having to style my hair" part. And this crumble looks delicious, I'm hoping to pick up some rhubarb and strawberries soon!

Kelsey said...

Yummy recipe! It's always a good sign when the strawberry/rhubarb recipes start popping up online, that means my semester is almost over and summer is here! I think your short hair is fabulous, but growing it out will be a fun adventure. I've always had really long hair, but last summer I cut of 15 inches before traveling through Africa and Asia. I can relate that short hair does have a relative sense of ease and adventure about it. Good luck with the process, I know all about the "awkward length" phase, so just give me a holler if you are in a panic one morning!
Best, Kelsey @Happyolks.com

SweetKali said...

i'd love to try thr Crisp...where do i find the recipe????

TeaLady said...

Have not had rhubarb since I was 8 years old but I remember i really liked it. Unfortunately I could not find any here in the deep south.

Your crisp makes me want to grow some.