After a long, cold winter, we New Hampshirites wait in great anticipation to the day when our fruit and vegetables once again come from our own backyard gardens or the local farm stands. Buying food locally and eating food that’s in season is good for the body, good for the environment, and good for the
One of our first seasonal crops is rhubarb. Kids will dip the tart pink stalk into sugar and eat it raw. We love it cooked up into rhubarb cake and this quick-to-prepare rhubarb crisp. And when June arrives, rhubarb meets its perfect mate in strawberry-rhubarb pie.
The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.
|1 cup packed brown sugar
1 cup flour
3/4 cup quick-cooking oats
1/2 cup (1 stick) margarine, melted
3 cups finely chopped rhubarb
|1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
4 drops red food coloring (optional)
Mix the brown sugar, flour and oats in a bowl. Stir in the margarine. Press about 2/3 of the mixture over the bottom of an 8-inch baking pan. Spread the rhubarb in the prepared pan. Cook the sugar, cornstarch and water in a saucepan over medium heat until thickened, stirring constantly. Add the vanilla and food coloring and pour over the rhubarb. Top with the remaining oats mixture. Bake at 350 degrees for 45 minutes. Serve warm or cold.
Yield: 9 servings