Mary Iseler of Elizabethtown has sent in two rhubarb recipes. Since rhubarb usually is available in the spring, and with spring coming on fast, she thought it was time to share these good recipes. I know, I know, this is spring, but it doesn’t feel like it as I’m typing this on March 27.
The Rhubarb Crisp recipe has been in Mary’s family for as long as she can remember. She doesn’t know where it came from, but all branches of the family have used it, so it goes back a long way.