What is rhubarb? Well, it’s a vegetable with long stalks that look like red or pink celery. The leaves are poisonous, but the stems can be used much like fruit, to make pie, jam, or sauce. I had often heard about preparing desserts with rhubarb, particularly with strawberries. After crawling the internet, I found a recipe with rave reviews and decided to give it a try. With all of the sugar, flour, and butter, it’s likely the least healthy way to eat a vegetable, but it sure did taste good!
The recipe calls for a crumb topping that is also used to make a bottom cookie-like layer. I thought that was a bit much, and think you could halve the crumb recipe and just use it as topping. That might also improve the nutritional profile…but only a little!
And since I know you’re wondering, the reviews from inside my house…left something to be desired. I gave my kids some with their breakfast. Both of them refused it, and when I insisted they try it, they complained and cried, even though it tasted like pure sugar. My husband tried it and said it wasn’t his thing. As for me? I loved it! Tasted a bit like apple pie, but in a good way (I’m not a fan of apple pie).
So with only one favorable rating out of four…why am I raving? Frankly, you should never base your opinion of a food on what my family thinks! I also shared the dessert with some neighbors, including some of the neighborhood children. Everyone loved it – even a 3 year-old little girl. So if you’ve never had rhubarb, give this recipe a try.
Here’s the recipe I made:
- 1 Cup firmly packed brown sugar
- 1 Cup all-purpose flour
- 3/4 Cup quick cooking oats
- 1/2 C melted butter
- 1 teaspoon cinnamon
- 4 Cups sliced rhubarb
- 1 Cup granulated sugar
- 2 Tablespoons cornstarch
- 1 Cup water
- 1 teaspoon vanilla
In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb.
In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.
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