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Sunday, August 12, 2012

Rhubarb Delight

Summer’s bounty provides us with many items from the garden.  Rhubarb is one that some like and some do not.  This dish may change a few minds.

1 stick of butter cut into small pieces and kept cold– reserve two tablespoons for later
1 cup of flour
½ cup of dark brown sugar
¼ cup of white sugar
1.4 cup of quick Oatmeal
Pinch of salt

Put the flour, Oatmeal, sugars and salt in a food processor with a steel blade.  Pulse once or twice to mix.  Put 6 tablespoons of the butter in processor and pulse until you have a coarse mixture.  Set in fridge while you do the rest.

Pre heat your oven to 350

6 cups of Rhubarb – cleaned and cut in small pieces – about 2 pounds
1 inch of fresh ginger – peeled and grated to yield 1 ½ tablespoons.
1 cup of white sugar

Mix all of the above and add a pinch of salt.  Pour into a 3 quart baking dish that you have buttered or used a spray.  Melt the last 2 tablespoons of butter and drizzle over the rhubarb mixture.  Take the first mixture out of the fridge and sprinkle over the top to form a crust. 

Bake for 45 minutes to an hour.

Variations

Add 2 cups of strawberries and reduce the Rhubarb by 1 cup.

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