Caprese salad made with fresh basil, garden ripe tomatoes and fresh mozzarella. Grilled asparagus. Lovely savignon blanc. Rhubarb crisp. REALLY now…is there anything better on a warm summer night?? I can’t think of a thing.
The rhubarb crisp was simple: 2 cups of sliced rhubarb tossed with 1/3 cup of sugar and the juice of half a lemon. For the crisp, I mixed (estimating here!) 3/4 cup of oats, 1/4 cup brown sugar, 1/4 cup graham cracker crumbs, hefty dash of cinnamon and two TBS melted butter. Divided between two ramekins and baked at 350 for 30 minutes.