On the Menu Today~
Springtime for me has always screamed Rhubarb!
I remember as a child,
picking large stalks of rhubarb,
from our huge rhubarb patch,
located in the far corner of our back-yard.
Sitting on the front porch,
dipping fresh picked rhubarb stalks,
into small bowls of sugar.
My mom would make rhubarb sauce and
for breakfast we would have rhubarb sauce over toast.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 45 minutes
3 cups fresh or frozen
unsweetened sliced rhubarb
1 1/2 cups
1 1/2 cups
1 cup packed
chopped pecans or walnuts
- Grease a 13 x 9 x 2-inch baking pan; set aside.
- For filling: In a medium saucepan combine rhubarb, the 1 cup granulated sugar and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
- Meanwhile, in a small bowl combine the 1/2 cup granulated sugar and the 2 tablespoons flour. Stir into rhubarb mixture. Cook and stir about 1 minute more or until thick. Remove from heat; stir in vanilla extract and lemon zest. Set aside.
- In a medium mixing bowl, combine the 1 1/2 cups flour, oats, brown sugar and baking soda. Using a pastry blender, cut in shortening until the mixture resembles coarse crumbs. Stir in 1/2 cup pecans or walnuts. Reserve 1 cup of the crumb mixture.
- Press remaining crumb mixture into the bottom of prepared pan. Evenly spread rhubarb mixture on top. Sprinkle with reserved crumb mixture.
- Bake in a 375 degrees oven for 30 to 35 minutes or until the top is golden brown. Cool on a wire rack. Cut into bars.
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