Photo by Sara Remington.

I’ve been meaning to send out a spring recipe, and yet today it is raining and hardly feels sunny and hopeful like it has been, or like this delicious rhubarb crisp from My Nepenthe is. But perhaps that is even more of a reason for me to send it out, and for you to make it. It just might be that the tart, rosy-colored rhubarb is the perfect antidote to this dark, wintery kind of day.

Rhubarb is just beginning to arrive in the markets, so grab it while you can. I recently demoed this same recipe at the SF Ferry Plaza farmers market–and what’s so great about it is that you can easily substitute other seasonal fruit, like strawberries, a classic pairing. and it’s just as delicious.

Rhubarb Plum Crisp

The bright taste of plums complements the tartness of rhubarb in this luscious fruit crisp. Crisps are a cinch to put together and can easily give or take a cup or so of fruit. Substitute strawberries in the spring for the plums, or apples in the fall, if you wish.

Serves 8

Streusel Topping
¾ cup firmly packed brown sugar
½ cup flour
½ cup whole oats
2 teaspoons grated orange zest
Pinch salt
6 tablespoons cold butter

Filling
4 heaping cups chopped rhubarb
2 heaping cups sliced plums (about 6 plums)
½ cup turbinado or firmly packed brown sugar
2 tablespoons flour
1 or 2 tablespoons fresh orange juice
1 teaspoon cinnamon

Preheat the oven to 357°F.

For the streusel, combine the brown sugar, flour, oats, orange zest, and salt in
the bowl of a food processor. Add the butter in pieces, pulsing until it becomes
coarse crumbs.

For the filling, toss the rhubarb and plums with the turbinado sugar, flour, orange juice, and cinnamon in a large bowl, mixing well. Pour into a medium ceramic or glass casserole. Top with the streusel. Bake for 35 to 40 minutes, until bubbling and nicely browned on top. Let cool slightly. Serve with scoops of Honey Vanilla Ice Cream.

—From My Nepenthe: Bohemian Tales of Food, Family, and Big Sur by Romney Steele/Andrews McMeel Publishing