RHUBARB CRUNCH
1 C. all-purpose flour
3/4 C. quick-cooking oatmeal
1/2 C. brown sugar, packed
1 tsp ground cinnamon
1/2 C. butter, melted
4 C. fresh rhubarb, diced
1 C. granulated sugar
1 Tbls. cornstarch
1 C. water
1 tsp. pure vanilla extract
Preheat oven to 350º.
Mix flour, oatmeal, brown sugar and cinnamon in a bowl; stir in butter. Press half the mixture into an ungreased 9-inch square baking pan. Top with rhubarb.
Mix granulated sugar and cornstarch in a medium saucepan. Stir in water and vanilla until well blended. Cook and stir over medium heat until thick and clear. Carefully pour over rhubarb. Sprinkle evenly with remaining crumb mixture. Bake 1 hour. Serve warm or cold. Refrigerate leftovers.
Makes 9 servings.
Strawberry Rhubarb Pie
9-inch double pie crust
Filling:
3/4 C. granulated sugar
1/4 C. corn starch
3/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. salt
1 pint fresh strawberries, halved
1 lb. fresh rhubarb, cut into 1-inch pieces
1 tsp. pure vanilla extract
1 Tbls. butter, cut up
Preheat oven to 375º.
Line bottom curst into a 9-inch baking pie plate; set aside
Filling: Mix first five ingredients in a large bowl until blended. Add strawberries, rhubarb and vanilla; toss to coat. Spoon mixture into prepared crust; dot with butter. Cover with top crust. Cut several slits in top crust to allow steam to escape. Tuck edges over and flute. Bake about 45 minutes or until filling is bubbly and crust golden brown. Cool to room temperature before cutting. Serve with vanilla ice cream or whipped topping. Refrigerate leftovers.
Makes 8 servings.
Strawberry Rhubarb Jam
2 quarts fresh rhubarb, cut into 1-inch pieces
4 C. granulated sugar
1 21-oz. can strawberry pie filling
1 6-oz. package strawberry flavored gelatin dessert mix
Mix rhubarb and sugar in a large glass bowl; let stand 8 hours. Place mixture into a large saucepan; bring to a boil, then reduce heat and simmer, stirring often, 10 minutes. Add the pie filling; bring back to a boil. Remove from heat; stir in dry gelatin until dissolved. Spool jam into sterilized jars or freezer containers. Cool completely. Refrigerate up to 1 week or freeze.
Makes about 6 half pints.
NOTE: You can make any flavor you want ... just match up the pie filling with the jello flavor. I've also made Apricot Rhubarb Jam ~~ that's my favorite!
RHUBARB KETCHUP
4 C. fresh rhubarb, diced
3 medium onions, chopped
1 C. white vinegar
1 C. brown sugar, packed
1 C. granulated sugar
1 28-oz. can diced tomatoes with liquid
2 tsp. salt
1 tsp. ground cinnamon
1 tsp. pickling spice
Cook all ingredients in a large nonreactive saucepan, stirring occasionally until thick, about 1 hour. (I cooked for 2 hours.) Spoon into a sterilized glass jar; cover and store in refrigerator up to 1 week.