When it comes to sweets, I love most everything…ice cream, cookies, cake, chocolate…the list goes on. However, my absolute favorite dessert incarnation of all is any kind of fruit crisp. There’s just nothing like the combination of fresh fruit and that classic crumbly crisp topping. It’s endlessly adaptable too – great in fall and winter with apples, and even better in summer with berries and peaches…plus you can scale the sugar content up or down to your liking. So, when I decided it was high time that I tried baking with rhubarb, an ingredient that I’ve never used and barely ever eaten, naturally I decided to go with an iteration of a crisp. I used a recipe from Smitten Kitchen, and it turned out to be really easy and very delicious (that’s the other thing I love about crisps….they’re so easy!).