Posts Tagged ‘rhubarb’

It’s rhubarb time again, which means it’s really Spring! Hooray! And in celebration, I have a quick, Springy recipe to share. I used our fresh rhubarb, and frozen strawberries from last year to make it. Rich said it tastes like a strawberry nutrigrain bar. (Only better, because we know what’s in it!) And it’s quick and simple to make!

We have a limited supply of rhubarb available for $4.00/bunch. Just enough to make yourself this yummy dessert! 🙂

 

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Original recipe source was found on Pinterest.

Ingredients
  • 2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
  • 2 cups sliced fresh strawberries
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Crust
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups uncooked quick-cooking oats
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter, softened
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Instructions
  1. Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).
  2. Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.
  3. Heat oven to 350°F. Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13×9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.
  4. Bake for 30 to 35 minutes or until golden brown. Cool completely.

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