Sunday Food: Rhubarb Dessert
(Picture courtesy of Kari Sullivan at flickr.com.)
When rhubarb is in season, which happens now, you will find it at farm markets and could make a totally unusual treat. Here, I’m even seeing it advertised at private homes, grown in home gardens. It’s spikey, so needs sweetening for my taste.
This is one recipe for making rhubarb for your best use.
- 1-1/2 cups all-purpose flour
- 1-1/2 cups old-fashioned oats
- 1 cup packed brown sugar
- 1/2 cup chopped walnuts
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cold butter
- 3 cups sliced fresh or frozen rhubarb
- 1-1/4 cups cold water, divided
- 1-1/2 cups sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon red food coloring, optional
- Ice cream, optional
In a large bowl, combine the flour, oats, brown sugar, nuts, baking soda and salt. Cut in butter until crumbly. Press 3 cups into an ungreased 13-in. x 9-in. baking dish; set aside.
Soak rhubarb in 1 cup cold water for 3 minutes; drain. In a saucepan, combine sugar and cornstarch. Stir in remaining cold water until smooth. Add rhubarb, vanilla and food coloring if desired. Bring to a boil; cook and stir for 5 minutes or until thickened. Spoon over crust; sprinkle with remaining crumb mixture. Bake at 350° for 23-25 minutes or until golden brown. Serve with ice cream if desired. Yield: 12 servings.
If you haven’t had rhubarb before, here’s your chance!