As I said in my previous post, I recently picked about 20 pounds of rhubarb from our garden, and there is still about 20 pounds left. Every year around this time we make about 6 batches of strawberry rhubarb jam. This year, even after the 6 batches, I still had about 10 pounds of picked rhubarb left, which is no problem at all in our house.
Living on the west coast (seems to be more of a southern fruit), I had never heard of rhubarb before I met my husband. Rhubarb cake is a staple dessert in Switzerland in the spring and summer. When I first tried it, I was not sure if I liked it. Rhubarb is very tart and must be combined with some sort of sugar, in my opinion.Anyway, needless to say, the cake grew on me (and my hips), and I fell in love with the fruit stalk.
Funny Fact: According to Wikipedia, Rhubarb is usually considered to be a vegetable; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit, it was to be counted as a fruit for the purposes of regulations and duties. A side effect was a reduction on imported rhubarb tariffs, as tariffs were higher for vegetables than fruits.
I needed to make a portable dessert for a bonfire this weekend, so I decided to make these strawberry rhubarb oat bars. I brought around 50 bars and within a hour all of them were gone, and received rave reviews. They oat addition to the crust gave it a cobbler taste a crunch.