I asked Chuck to throw this crisp together on her day off in order to use the last of this season's rhubarb and 3 or 4 random apples we had floating around in the veggie drawer from CSA shares past.
It stuck to the pan a bit and got a wee bit burnt on the edges despite being taken out 10 minutes early, which confused us a bit at first. Then I glanced at the recipe while writing up this post, and realized that it was supposed to bake at 350 degrees, not 450, which is what Chuck set the oven to... oops!
No harm, though. It tasted great with some whipped cream.
Jennifer provided the artistically placed mint sprig. Tim was worried the mint would leave an unappealing "taint" on his crisp, which made us giggle.