I was hoping to do a post today on the pork chops I mentioned in my last post, but that recipe still needs some work. They were delicious (I marinaded them in a mix of farmer's market orange juice, salt, sugar, thyme, bay leaf, and garlic), but -- even though they'd been rinsed, patted dry, and oiled -- the pork had absorbed so much sweetness from the marinade it leached out as the chops seared, and they blackened a little bit. The meat had a lot of flavor, but next time maybe I'll marinade them for a shorter period of time, include some oil in the marinade, and cook them over a slightly lower heat.
The pork chops will require more experimentation out of necessity, but the rhubarb crisp was an experiment born from a whim. While peach crisp is very tasty, I thought I'd try my hand at a rhubarb version. It seems like I've had rhubarb desserts in restaurants several times in the past couple of years -- the rhubarb bread pudding at Indigo in San Franciso was particularly scrumptious -- which makes me think that rhubarb may be becoming a bit trendy as part of the whole comfort/nostalgia food revival. Hopefully this is a trend that will stick around -- I really enjoy the tartness of rhubarb, and who isn't charmed by it's pretty pink color?
Anyway, I added the rhubarb recipe to the peach recipe page -- they're both fruit crisps, after all. I made two modifications for the rhubarb version: first, I added a little sugar to the cut rhubarb, to draw out some of the juices and counteract the tartness. Again to counteract the tartness, I changed the ratio of fruit to topping, which led me to use a slightly smaller pan. As-is, it's very good and not too sweet, but a little ice cream underneath wouldn't hurt. Recipe here.