Sweet, tangy rhubarb
Whether it’s bright pink or dull green, the first signs of rhubarb herald the return of spring. Sweet, yet tangy, this vegetable disguised as a fruit is so versatile, you’ll find a myriad of ways to incorporate it.
1 cup oatmeal
1 cup flour
1/2 cup margarine
4-5 cups chopped rhubarb
1 cup sugar
1 cup water
2 Tbsp. cornstarch
1 tsp. almond extract
1 can cherry pie filling
1/2 cup chopped nuts (optional)
Mix together oatmeal, flour and margarine with pastry blender. Press half the mixture into the bottom of a 9×13 pan. Sprinkle chopped rhubarb over top of crust.
Boil together 1 cup sugar, 1 cup water and cornstarch until thick. Add almond extract, pie filling and nuts. Spoon over rhubarb. Sprinkle remaining crumbs over top.
Bake 45 minutes at 350 degrees.
MINNESOTA RHUBARB FESTIVALS
JUNE 1 – Lanesboro Rhubarb Festival (Rhubarb Capital of Minnesota)
JUNE 22 – Duluth CHUM (Churches United in Ministry) Rhubarb Festival