Several years ago, I went to buy rhubarb at the grocery store. It was something like $3.49/pound – and I needed enough to feed 22 people (back in the days when we had 20 kids at home). I decided right then and there I was going to grow my own.
Turns out, rhubarb is a plant-it-and-forget-it type of plant. I got starts from a friend, put them in the ground, harvested stalks the next year and they’ve been going gang-busters ever since. They grow huge leaves (which contain toxic oxalic acid – don’t eat that part) and tart stalks that are very similar to celery – they just taste better.
Yesterday, I cut a few stalks and made this yummy recipe:
2 cup white sugar
6 tablespoons all-purpose flour
6 cups sliced fresh strawberries
6 cups diced rhubarb
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats
1. Preheat oven to 375 degrees F
2. In a large bowl, mix white sugar, 6 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 10×15 inch baking dish.
3. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
5. Serve with ice cream. (Pretty sure this part is not optional.)