It is rhubarb season. Though mine are just a few leaves through the ground right now. I can’t wait to start cooking and baking with it once it grows to stalks. In the meantime I will re-share this older post of a recipe that I like to make often and it is great served warm with vanilla ice cream.
This recipe was given to me by a friend and I usually make it in early summer when strawberries and rhubarb are in season. I have a bumper crop of rhubarb, apples are in season and a bag of frozen strawberries from last year in the freezer needing to be used.
1/3 cup lightly packed brown sugar
1/3 cup rolled oats
3tbsp whole wheat flour
2tbsp soft butter (you can use margarine)
Combine all of the topping ingredients and set aside.
2/3 cup sugar
3tbsp all purpose flour
2 cups sliced apples (I left the peel on, but peel if you prefer)
2 cups chopped fresh or frozen rhubarb
1 cup fresh or frozen strawberries, sliced (halved is ok too)
Combine sugar and flour.
Add fruits and toss to coat. Spoon into a baking dish. I usually use an 8 cup casserole dish or square baking…
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