Add balsamic vinegar and powdered ginger to your rhubarb crisp, people!

Cooking enthusiasts¬†occasionally¬†chide me for not giving my readers precise recipes. I’m an enormous fan of the exacting, chemical nature of cooking and baking, but I also like to encourage people to cook from the gut, tasting and intuiting along the way. That said, I am taking a moment to once a gain sing the praises…

Rhubarb is the requisite ruffled mound in the garden

I love rhubarb. Do I love the taste with a capital T? Not especially. I just love everything about the plant. The beautiful ruffled leaves, the scarlet stalks, the iron clad perennial-ness of it. The fact that almost every yard older than, oh, 20 years in Minnesota has a familiar clump tucked away in the…