Today was our first staff lunch of the summer, and rhubarb had to be on the menu. It piqued everyone’s interest during the farm tour when I pointed out that not all vegetables are good for you–rhubarb leaves are actually poisonous. This has a similar flavor to strawberry rhubarb pie but without all the hassle of pie crust.
Combine in a large saucepan, bring to boil over medium-high heat. Reduce heat and simmer for 4 minutes, stirring frequently.4 cups rhubarb, finely chopped
2 cups sliced strawberries
1 cup sugar
1 tsp. vanilla
Dissolve 3 tablespoons cornstarch in 1/4 cup water and add to rhubarb mixture. Cook until thickened. Set aside.
Mix together with pastry blender:1 1/2 cups flour
1 1/2 cups rolled oats
3/4 cup brown sugar
3/4 cup butter
1/2 tsp. salt
1/2 tsp. ground cinnamon
Place about 3 1/2 cups of crumb mixture into a greased 9×13 baking pan and press down. Pour in the rhubarb mixture. Sprinkle with remaining crumbs and 6 graham crackers, coarsely crushed. Bake at 350 degrees for 30-40 minutes.
Adapted from Simply in Season