Rose gets Rhubarb Radical

My aunt and uncle (thanks Pat and Liz!) hauled a cooler full of produce from yesterday's Farmers' Market and Bountiful Basket post back to my parents today.  I think they were a bit surprised by everything I got stuffed into that Styrofoam cooler.  They said the cantaloupe had a very thin rind and was super sweet.  Drat!  And I didn't keep it for myself. 

What you didn't see were the two huge bags of rhubarb they also got thanks to my friend Maria's garden.  Hail at the beginning of June nearly destroyed it, but it did grow back so tender and colorful.  So of course mom (Rose) got right on it and chopped rhubarb for 2 HOURS.  That's 4 quarts or 16 cups of rhubarb, now filling the freezer.  Once this unbearable heat passes (yup, still over 100 degrees), she will make some rhubarb strawberry jam and this rhubarb dessert they love.  Personally, I have never liked rhubarb and never will.  Last year I even hauled a rhubarb kuchen to South Carolina for the Michaels to enjoy.  Yes, you can take packaged food on the plane under current FAA guidelines. 

The variegated green and red stalks of rhubarb.  Never eat the rhubarb leaves, as they

are poisonous.  Even to the baby bunnies we always tried to rescue as kids.

Starting to chop the rhubarb.  Here the fruit looks mostly green inside.

But here is the inside of the fruit with the beautiful red color.

So here for you to enjoy is the infamous (and sodium-free) rhubarb dessert.

Rhubarb Cobbler

Mix until crumbly:

1 cup oatmeal

½ cup melted butter

1 cup brown sugar

1 teaspoon cinnamon

1 ¼ cup flour

Pour ½ of this in a greased  8x8 or 9x9 baking pan – cover with 4 cups of diced rhubarb.

Cook until thick and clear :

1 cup sugar

1 cup water

2 Tablespoon cornstarch

1 teaspoon vanilla or almond extract

Pour this over ingredients in pan and put remaining crumbs over the top.  Bake 1 hr in 350 degree oven