A tried-and-true favorite at our house this time of year! Our oldest daughter made two of these for our small group Bible study Friday night; they didn’t last long!
1 c. sugar
3 T. flour
3-4 c. sliced, fresh or frozen, strawberries (If using frozen, be sure to include juice.)
3 c. diced rhubarb
Combine sugar and flour, then stir in fruit. Spread evenly in 9×13″ baking dish.
1 1/2 c. flour
1 c. brown sugar, packed
1 c. cold butter, grated
1 c. rolled oats
Combine until crumbly. Sprinkle evenly over fruit mixture.
Bake at 375 degrees for 45 minutes, or until fruit is bubbling and topping is lightly browned.
My one-and-only sister, T.J., gave me a version of this recipe a long time ago. During my years of baking for a local Farmers’ Market I made it hundreds of times for hundreds of people. It was my best-selling fruit dessert. I always thought that was kind of odd when there are so many folks who say they don’t like rhubarb. I finally realized it was because those who do like rhubarb pounce upon every opportunity to enjoy it because it is often difficult to find already prepared. In all of the years I took this tasty treat to Market, I can only remember bringing leftovers home two or three times. One customer told me that this crunch reminded her of her momma’s rhubarb pie and her grandma’s oatmeal cookies all rolled up in one. She closed her eyes and sighed as she told me this. It was a compliment of the highest order.
1 c. flour
1 c. rolled oats
3/4 c. brown sugar, packed
1/2 c. butter, softened or melted
1 t. cinnamon
4 c. diced rhubarb
1 c. sugar
1 c. water
2 T. cornstarch
1 t. vanilla
Combine first five ingredients until crumbly. Press half of mixture into square pan.
Spread rhubarb over crumb crust.
Cook remaining ingredients until clear. Pour over rhubarb.
Top with remaining crumbs.
Bake at 350 degrees for one hour.
This will freeze wonderfully once baked.
It’s rhubarb season!!
We grow both red and green rhubarb at our place. Many people think that the green stalks aren’t ripe, but that isn’t true. They certainly aren’t as pretty as the ruby stalks of the Victoria plant, but they’re every bit as tasty.
Rhubarb freezes easily and beautifully. Just cut off the leaves, then wash and dice the stalks. I usually freeze rhubarb in batches of two or four cups so that it can easily be added to muffins, crisps and ruby sauce.
A lot of folks think they don’t like rhubarb due to shuddering childhood memories of its tartness, but it’s worth a re-visit. Even my husband has begun a mild appreciation of the stuff when combined with sweet, homegrown strawberries!
And remember: The leaves are toxic, so wash your hands well after handling!
I got this recipe from my friend, Cyndee, last year. With a hot cup of coffee, it is such a treat for breakfast!
The finished product freezes very nicely.
1/2 cup butter
1 1/2 cup sugar
1/2 tsp baking soda
2 1/2 cup flour
1 c buttermilk
Mix all together and add:
1 cup fine chopped rhubarb.
Put in 9×13 baking dish.
Sprinkle with following topping:
1/4 c brown sugar
1/4 c sugar
1 tsp cinnamon
Bake at 350 for 1 hour.
I love this sauce plain, warm or cold. We have also been known to stir it into our oatmeal, spoon it onto fresh biscuits or serve it over vanilla ice cream.
1/2 c. sugar
1/2 c. water
4 c. chopped rhubarb
1/4 tsp. cinnamon
pinch of salt
Heat sugar and water to boiling in 2-quart saucepan, stirring occasionally.
Stir in rhubarb; reduce heat to low. Simmer uncovered about 15 or so minutes, stirring occasionally until rhubarb begins to fall apart.
Stir in cinnamon and salt.
These are sooooo good with a cup of hot tea or a glass of cold milk. Rhubarb is rich in vitamin C as well as in dietary fiber, so it makes a healthy addition to this muffin. I sometimes add a bit of cinnamon to the batter with the flour. Mmm!
These are great make-ahead muffins and will freeze beautifully. If you are using frozen rhubarb, break it apart as much as possible and stir it into the batter while still frozen. You may need to add a few minutes to the baking time.
1 c. brown sugar (I usually use a scant cup.)
1 c. buttermilk (I usually use 1 T. lemon juice with enough milk to make 1 cup.)
½ c. oil
2 t. vanilla
1 ½ c. rhubarb, diced
Mix well, then add:
2 ½ c. flour
1 t. baking powder
1 t. baking soda
½ t. salt
Pour into muffin tins. You are free to sprinkle them with cinnamon & sugar at this point if you’d like.
Bake at 350 degrees for 20 minutes or until no indentation remains when you lightly touch tops with finger.