This is the homeliest dessert I’ve ever made, a reminder that beauty is only skin deep. In the time it takes to chop rhubarb and mix up some flour, sugar and butter, you can have a bubbling hot sweet-and-sour rhubarb crisp that, while delicious and colorful, is only slightly less ugly than a bad burn. A dollop of yogurt is all it needs to set the flavors off to perfection.
I debated about posting this recipe because it’s so… not gorgeous. But you have to respect the complexity of the rhubarb flavor and appreciate its sophistication. Confucius said, “Everything has beauty, but not everyone sees it.” Do you see it?
Prep time: 50 minutes
- 4 cups rhubarb, cut into one-inch pieces
- ½ teaspoons salt
- 1 cup sugar
- 3/4 cups flour
- 1 teaspoon cinnamon
- 1/3 cup butter, crumbled into small pieces
- Plain yogurt as garnish