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Rhubarb

Rhubarb Crunch

1 cup flour
3/4 cup oatmeal, quick-cooking
3/4 cup brown sugar, packed
1/3 cup butter, melted
1 teaspoon cinnamon
4 cups rhubarb, cut into 1-inch slices
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla

Mix flour, oatmeal, brown sugar, butter, and cinnamon until crumbly. Press half of mixture in the bottom of a 9X9-inch pan. Layer the rhubarb on top. In a separate pan, combine sugar and cornstarch until smooth, then add the water and vanilla. Cook over medium heat until the mixture is thick and clear. Pour the sauce over rhubarb. Top with remaining crumbs and bake at 350°F for 50 to 60 minutes. Serve warm. Source:  University of Maine Extension

Rhubarb-Strawberry Topping

4 cups rhubarb, cut in one inch chunks
1/2 cup sugar
1/3 cup water
2 1/2 teaspoons cornstarch
1 tablespoon water
3 cups strawberries, sliced
1 teaspoon vanilla flavoring

Combine first three ingredients in a medium saucepan, and bring to a boil. Reduce heat and simmer uncovered for 5 minutes or until the rhubarb is tender. Combine 1 tablespoon water and cornstarch; stir well, and add to rhubarb mixture. Bring to a boil, stir constantly, and cook 1 minute or until thickened. Remove from heat; stir in strawberries and vanilla. Serve warm or chilled over custard, ice cream, or cake. Source:  Adapted from University of Maine Extension

Rhubarb and Strawberry Crumble

Filling

4 cups rhubarb, cut into 1/2” pieces
2 cups strawberries, quartered
½ cup sugar
2 Tbsp. flour

Crumble topping

½ cup rolled oats
½ cup flour
½ cup brown sugar
1 Tbsp. butter, softened
1 Tbsp. canola oil
1 Tbsp. fruit juice (any flavor)
¼ cup chopped nuts

Preheat oven to 375 degrees. In a large bowl, toss together rhubarb, strawberries, sugar, and flour. Place this mixture in a 9” square baking dish. In the same bowl, combine oats, flour, brown sugar, butter, and oil. With a fork or your fingers, combine the ingredients until the mixture is crumbly. Stir in the juice and nuts until evenly moistened. Distribute the topping mixture over the fruit. Bake for 35-40 minutes, or until the fruit is bubbling and the topping is golden. Source: Utah Cooperative Extension