Wednesday, November 11, 2009

Rhubarb Oat Dessert

1 1/2 c flour
1 1/2 c old fashioned oats
1 c packed brown sugar
1/2 c walnuts
1/4 tsp baking soda
1/4 tsp salt
1 c cold butter or margarine
3 c fresh sliced or frozen rhubarb
1 1/4 cold water
1 1/2 c sugar
3 Tbs cornstarch
1 tsp vanilla extract
red food coloring (opt)
in large mixing bowl combine flour, oats, brown sugar,nuts, soda and salt, cut in butter until crumbly. Press 3 c into ungreased 13X9 pan  set aside
soak rhubarb (fresh) in 1 c cold water for 3 min, drain.Skip the soaking step if using frozen. In sauce pan combine sugar, remaining water and cornstarch, stir until smooth, add rhubarb, vanilla and food coloring bring to boil . Cook 5 min. or until thickened. spoon over crust and top with remaining crumb mixture. bake 350 for 23-25 min.

this recipe is from Taste of Home the April May 2003  issue, it is fabulous! In North Dakota rhubarb is everywhere! It is usually the first perennial to poke its head out in the spring. Beautiful red stalks with large green leaves, it has a very tart taste so recipes usually include a lot of sugar. Don't eat the leaves. Rhubarb is a member of the buckwheat family.


hron said...

I'm from Northern Minnesota and your wonderful rhubarb recipes remind me of a Alabama lady that I met while traveling in the south . . . she asked me if everybody "up north" had a "rhubarb bush" in their backyard. She saw rhubarb in her supermarket and asked me for some recipes.

shannon i olson said...

I like that we have rhubarb in the North, since the South has pecans and figs and many other yummy things that won't grow here. Kind of funny, near everyone does have a rhubarb bush, LOL!

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