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.
- 1 1/2 cups fresh or frozen unsweetened rhubarb , cut into 1-inch pieces
- 1 1/2 cups sliced fresh strawberries
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 1/2 cups all-purpose flour
- 1 1/2 cups uncooked quick-cooking oats
- 1 cup firmly packed brown sugar
- 3/4 cup butter , softened
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Combine rhubarb, strawberries and lemon juice in 2-quart saucepan.
Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).
Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture.
Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute).
Continue boiling until thickened (1 minute).
Remove from heat. Set aside.
Heat oven to 350°F.
Combine all crust ingredients in large bowl.
Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture.
Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan.
Spread filling over crust.
Sprinkle with reserved crumb mixture.
Bake for 30 to 35 minutes or until golden brown. Cool completely.