Jennie and David: Jason made an experimental loaf with corn and dill (odd but not bad), I made a rhubarb crisp from the NYT. A couple of changes: the amount of rhubarb called for needed double the sugar they used (and a larger pan), plus I took the suggestion of a couple of commenters and melted the butter for the crisp topping instead of trying to mix the ingredients in a food processor (ridiculous). Also made half again as much topping as directed, and doubled the oats and omitted the nuts. It was still pretty tart (nothing some whipped cream couldn't tame), but the crisp was excellent. I'll make it again as long as Jason's farm keeps producing rhubarb. It's a nice change from cobbler.
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