Rhubarb Crisp 4 cups rhubarb 1 1/2 cups sugar 1/2 cup brown sugar 1/2 cup flour 1/2 cup rolled oats 3/4 tsp. cinnamon 1/3 cup soft butter Cut rhubarb into 1-inch pieces; place in greased 8-inch square pan. Sprinkle sugar over rhubarb. Combine brown sugar with remaining ingredients; blend until crumbly. Spread over rhubarb. Bake for 1 hour at 375º Serve warm with cream, if desired. Oven Roasted Asparagus 1 1/2 lbs. fresh asparagus 1 1/2 cups grape tomatoes, halved 3 Tbsp. pine nuts 3 Tbsp. olive oil, divided 2 garlic cloves, minced 1 tsp. kosher salt 1/2 tsp. pepper 1 Tbsp. lemon juice 1/3 cup grated Parmesan cheese 1 tsp. grated lemon zest Preheat oven to 400°. Place asparagus, tomatoes and pine nuts on a foil-lined baking sheet. Mix 2 Tbsp. of the oil with garlic, salt and pepper. Pour over vegetables and toss to coat. Bake for 15-to-20 minutes or until the asparagus is tender. Drizzle with remaining oil and the lemon juice. Sprinkle with cheese and lemon zest.
