Bestowed upon me by my lovely Godmother and Great Aunt: 4 cups washed and cut fresh rhubarb. (I wish I was always so lucky to receive all of my vegetables in this manner.)
My mission: to create something lovely (and healthy) out of this vegetable that would make my gardener proud! The result: a gooey bar with a crispy top, best eaten with a fork (they're a little to fragile for hand-to-mouth eating) that could easily be confused with a tart apple cobbler. Delish.
Poor Herbert. Mean Mommy made him wait while I captured these images before digging in!
- 2 c. fresh rhubarb, diced
- 1 & 1/2 T. honey
- 1 tsp. lemon juice
- 2 T. water
- 2 T. sugar (or 4 packets Splenda)
- 1/4 tsp. cornstarch
- 1 & 1/2 T. butter
- 1/2 c. Bisquick
- 2 T. milled flax seed
- 2 T. water
- 3 tsp. brown sugar
- 2 tsp. granulated sugar (or 1 packet Splenda)
- 3/4 c. oats
- generous sprinkle of cinnamon
- Preheat oven to 350 degrees. Lightly spray a small loaf pan with non-stick cooking spray and set aside.
- In a medium saucepan ring first 5 ingredients to a boil. Lower the heat and simmer for 10 minutes, or until the rhubarb is tender, stirring frequently. Remove from heat and sprinkle in cornstarch. Stir well to combine. Set aside.
- Combine remaining ingredients in a small mixing bowl. Stir until well mixed.
- Place 1/2 of moist crumble mixture into greased loaf pan and. Pat down into pan so that it is spread evenly. Pour about 3/4 of rhubarb sauce over the crust and spread evenly. Break apart remaining crumble mixture and drop on top of rhubarb sporadically and as evenly as possible.
- Bake for 25 to 30 minutes. Allow to cool for 10 minutes. The cook recommends serving with vanilla ice cream or frozen yogurt!