What to do with Rhubarb

As promised, we are posting recipes which use rhubarb.  We do not have photos, but as soon as we do some baking we will add the pics.  You can also send us photos of your creations!

Fresh Rhubarb Crisp

Topping Ingredients:
1 cup sifted flour  (you can use unbleached, whole wheat and/or organic)
1/2 cup raw rolled oats (not quick oats)
1 cup light brown sugar, packed
1/2 cup (1 stick) melted butter






Filling Ingredients:
4 cups fresh rhubarb (previously washed and cut int 1/2 inch pieces)**
3/4 cup regular sugar (you can use any healthy substitute for white sugar)
1/2 cup flour
1/2 teaspoon ground cinnamon
1/2 cup water**

**You can use 4 cups of cut frozen rhubarb, which will be very juicy.  Do NOT use the 1/2 cup water if you use frozen rhubarb.

1.  Preheat oven to 375º F
2.  Melt butter in a small pan on the stove or in the microwave.
3.  Combine flour, oats and sugar in a medium bowl.
4.  With a fork, stir butter into flour mixture until the mixture is crumbly.
5.  Use the butter wrapper to grease an 8 x 8 x 2 inch backing pan/dish.    You might need to add a little extra butter or vegetable shortening.
6.  Dump all of the filling ingredients into the pan and mix it together with a rubber spatula until it is well-mixed.
7.  Sprinkle the crumbly topping all over the rhubarb mix and use your fingers to gently spread it out evenly.
8.  Bake until the topping is golden brown and the rhubarb is thick and bubbly.  It takes 35 - 50 minutes, depending on your oven and the rhubarb.
9.  Cool.  Serve plain or with vanilla ice cream or fresh whipped cream.

Tips:  Set the pan on top of a piece of foil if your pan is full.  If it bubbles over it will not mess up your oven.  If the topping seems like it is getting too dark before the rhubarb is cooked and bubbly, you can loosely cover the pan with foil.

Submitted by Miss Linda

Easy Rhubarb Sauce

Ingredients:

Any amount of rhubarb, washed and cut into 1/2 inch pieces
A little bit of water
Sugar to taste

Put the rhubarb in a deep sauce pan.  Add water so that there is about an inch of water in the bottom of the pan.  Cook over medium heat, until the rhubarb starts to break apart into strings.  Stir the rhubarb every now and then with a metal spoon.  If the sauce seems to think, add just a little bit of extra water.  Once the rhubarb is soft, turn the heat to very low.  Add sugar, about 1/4 cup at a time and stir until your sauce tastes just as sweet as you want it.  After the sugar dissolves, turn off the heat.  The sauce will be VERY hot, so let it cool.  You can eat it warm, or cold.  You can eat it all by itself, or as a topping over ice cream, over fruit or over granola.

Options:
Substitute brown sugar for white sugar.  Add a little cinnamon.

Submitted by Miss Linda