Jan here, with a confession: I'm deeply indebted to the kindness of strangers.
Well, not really strangers...but someone my husband works with found out I was hankering after some fresh rhubarb, so she sent a sack of it home with him last week.
I froze a bunch of it, and saved four cups to try a recipe my mother-in-law had given me years ago - Rhubarb Custard Pie.
Doesn't it look delicious?
Well, the pie is a lie.
Something went wrong. I'll keep messing with the recipe (if I can find some more rhubarb), but I won't share it today.
Instead, you'll have to settle for a tried and true recipe my family loves - but no pictures of it. Alas, I have rhubarb, but no strawberries!
Strawberry Rhubarb Delight
Preheat oven to 350°.
1 1/2 cups fresh or frozen chopped rhubarb
1 cup fresh or frozen sliced strawberries
1/2 cup granulated sugar
1 Tablespoon cornstarch
Mix these ingredients together in a large bowl. Fill a 10-inch glass pie plate or a 9-inch square baking dish with the fruit mixture. Set this aside while preparing the topping.
1/2 cup brown sugar
1/2 cup rolled oats
1/2 cup flour
1/2 cup butter
Mix the first three ingredients together in a medium bowl. Cut in the butter until crumbly.
Sprinkle the topping over the fruit mixture, covering it evenly.
Bake at 350° for 20 minutes until fruit is tender and the topping is golden brown.
Serve plain or with fresh whipped cream.
Strawberry Rhubarb Delight has been a family favorite since we lived in Indiana - many years ago! And it's so EASY!
To make up for no pictures of the featured recipe, you'll have to settle for a puppy. He's growing up so fast!
Most of my pictures of Thatcher are like this.
Because if he isn't sleeping, the picture ends up looking like this:
Unless I get someone to hold onto him, but even then it's hit or miss!
But before we go - what is your favorite way to use rhubarb?