Monday, April 26, 2010
Rhubarb! I love the stuff, but all I really know is rhubarb jam or pie. My mother makes a great cobbler with Jiffy cake, but I wanted to try something new. Good thing I've been pawing through my thousands of recipes clipped from magazines!
1 small orange
1lb. strawberries, hulled & sliced
10oz. rhubarb, sliced
1/4 c. sugar
1/3c. old-fashioned oats
1/3c. brown sugar
1/3c. whole wheat flour
Preaheat oven to 375 degrees. Zest orange and divide into two medium-sized bowls. Squeeze 1/4c. juice and reserve. In one bowl, mix fruit and sugar. Mix cornstarch into orange juice and add to fruit. Combine well. Pour fruit into a 9" pie plate. In second bowl with orange zest, combine oats, brown sugar and flour with butter. Cut the mixture into coarse crumbs and sprinkle evenly over the fruit. Bake 45 minutes. Cool until filling sets, about 45 minutes and serve slightly warm.
I think the only thing I would change about this, is add 1/2 tsp. vanilla.
This recipe gets 4 stars from both myself and my father-in-law.