3 cups diced rhubarb (can also use a strawbery/rhubarb mix)
1 cup white sugar
3 tablespoons all-purpose flour
1 cup packed light brown sugar
1 cup quick cooking oats
1 1/2 cups all-purpose flour
1 cup butter
(shaved almonds and cinnamon, too)
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour (add 1/2 cup of shaved almonds if you like, along with a teaspoon of cinnamon). Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer. Bake in preheated oven for 40 minutes. Serve hot or cold.
Sue Havlish, Madison, TN
Rhubarb Sauce to accompanying fish or meat
8-10 rhubarb stalks
2 tablespoons butter
This sauce goes well with fish like halibut or seared sea scallops, or with meat like lamb or duck.
Start by making the rhubarb concentrate:
Peel 8-10 rhubarb stalks and slice them into 1 inch lengths.
Put them into a heavy bottom soup pot and add water to just cover.
Bring up to a simmer then reduce temperature to low. Cover to cook for 1-2 hours, stirring once in a while to break up the stems. Make sure the water doesn\u2019t boil away and add more if necessary.
When the rhubarb has broken down and what you're left with is basically a soup strain it through a fine sieve. Do not push the fibers through the sieve you just want the liquid, not the pulp.
Return the liquid to a smaller heavy pot saucepan and set over a low simmering heat to reduce it by half.
That's the concentrate.
Then to make the sauce:
Sauté a finely chopped shallot in butter until translucent. Add about 3/4 to 1 cup of the rhubarb concentrate, 1-2 tablespoons butter, salt, pepper to taste, a spoonful of strawberry jam and a sprinkle of sugar if you want it sweeter.
Allow the sauce to simmer and reduce for a few minutes.
Ali Berlow, Martha's Vineyard
4 cups rhubarb and strawberries
1 cup honey
1/4 cup tapioca
1 pie crust
Make or use a pre-made pie crust and put in a pie pan.
Cut rhubarb into 1/2 inch pieces, mix with strawberries, about 4 cups in all. Then add 1/2 to 1 cup of honey and 1/4 cup of tapioca. You can use sugar and flour instead if you prefer. Mix well and pour into pie crust.
Bake at 375 degrees for 45 minutes.
Serve with ice cream or vanilla yogurt.
Jeff Poppen, Red Boiling Springs, TN