This crisp is everything a crisp should be: tender pieces of rhubarb in a thick sauce under a crunchy layer of streusel. The trick is baking the rhubarb in stages, then stirring in a pinch of sodium bicarbonate to help neutralize some of its sharp acidity. The result is tart but mellow and beautifully aromatic. If you're not into the idea of pure rhubarb, try a Strawberry Rhubarb Crisp instead. Get Recipe!
from Serious Eats: Recipes http://ift.tt/2p1JvHx
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