My memory can be fuzzy, yes, but I seem to remember munching on chunks of bright red, tart, raw rhubarb as a kid.
Years later with a new shopping buddy, I was ready for some rhubarb reminiscing, but my friend exclaimed, “Raw rhubarb is toxic! You have to cook it, preferably with strawberries and orange! ”
Unwilling to voluntarily test which of us was right, I have since only eaten cooked or baked rhubarb, nearly all of it containing strawberries for some reason.
1) Soak:
1/4 cup dried cranberries in hot water for 5 minutes.
2) Toss together:
4 cups 1/2-inch sliced strawberries
4 cups 1/2-inch sliced rhubarb
1 cup whole berry cranberry sauce
3 Tablespoons cornstarch
1/2 cup sugar
1 teaspoon lemon juice
Set aside.
3) In another bowl, blend:
drained cranberries
2/3 cup old-fashioned rolled oats
1/2 cup brown sugar
1/4 cup flour
1 teaspoon vanilla extract
2 Tablespoons butter
4) Transfer rhubarb mixture to a 2-quart buttered casserole dish.
5) Top with crumb mixture.
6) Bake at 350 °F for 30-35 minutes, until bubbly.
7) Cool 10 minutes.
8) Serves 4-6. Or just you if you can avoid sharing.
Filed under: Desserts, Vegetarian Kids |
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