I had a load of fun putting together y little cookbook RECIPES TO DIE FOR: A Victoria Square Cookbook together. The odd thing is, most of the recipes are ones I really do use over and over again. (It's kind of nice to have them all in one place.)
It's springtime and for me that means fresh rhubarb. What an odd vegetable. I never thought about it as a vegetable, since the only thing I use it for is desserts and chutney, but it really is a veggie, and the leaves are very, very poisonous. (If you value your liver, never, EVER eat them.) But the stalks are just fine to eat--and EXTEMELY tart! We've got rhubarb up the wazoo and I've been even tossing it in my green smoothies. (Yes, VERY TART indeed.)
Mr. L is partial to rhubarb crisp. Here's my favorite recipe
1 cup light brown sugar, firmly packed
1 cup all-purpose flour
3/4 cup quick cooking rolled oats
½ cup melted butter
1 teaspoon cinnamon
4 cups sliced rhubarb
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
Preheat oven to 350°. In mixing bowl, combine the brown sugar, flour, oats, butter, and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb. In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until the liquid is clear, then pour over the rhubarb. Top the rhubarb with remaining crumb mixture and bake for 45 to 55 minutes. Serve warm, and if desired, with a scoop of ice cream or a dollop of whipped cream.
Yield: 4-6 servings.