This past Sunday I was passing by the community garden on my way to the coffee shop and found out that, lo and behold, the farmer’s market was open! The weather has been so tricksy (colddddd and gray) that I forgot all about the market times! So, my garden friend, the sweetie and I went over there to check out the seedlings and to mouse around a bit. It was near the end of the market and most of the farmers were packing up for the day, but we found one booth that had…
Oh, rhubarb, you lovely, stalk of sour!
Mother Google told me that rhubarb is good for you and the tastiness also includes:
2. Vitamin C
3. Vitamin K
Additionally, rhubarb is my farmer’s favorite. So, there was no question in this inevitable purchase.
The most simple, vegan recipe I found out there was from HERE and so I (for the most part) followed this recipe and definitely give thanks to this person/their mother-in-law for such a basic, tasty recipe! Thanks, someone else's ma.
This was the first time making this recipe, but now that I’ve tried it, I think it could be altered in many ways. Basic is a great place to start, but fancy is better. Here are my ideas:
1. Add (1/4 tsp) cardamom and (1/2 tsp) cinnamon
2. Add a handful of cacao nibs (or chocolate chips)
3. Add strawberries (make sure to keep the amount of fruit to 2 cups)
4. Add 2 more layers!? (We will call this the “Epic Rhubar”) so just double the recipe…make a double decker and don't
answer the phone. You will be busy snacking.
5. If you don’t have rhubarb (though you should!) I say, use any other fruit (apples, pears, any kind of berry)! I hypothesize
that the deliciousness will be more than adequate (even without the rhu)
6. Consider mixing in a more potent spice mix for the top layer to jazz it up a bit
7. Use whole wheat flour for a hearty kick
8. Cut the sugar down a bit by ¼ - ½ of a cup for a less addictive snack dessert
Rhubars Makes around 12 depending on size of pan/how big ya want ‘em
1 1/2 cups quick oats
1 cup of flour
3/4 cup brown sugar
3/4 cup of butter (the fake stuff)
1/4 cup sugar
2 Tbsp. flour
1/2 tsp. ground ginger
2 cups of sliced rhubarb (I made them into little coins)
Preheat the oven to 350 degrees and line a 8x8 or 8x11 pan with foil (best tip ever). In a bowl combine the oats, flour and brown sugar and butter until the mixture is all crumby. Set aside a cup of the crumb situation and then press the rest into the bottom of the pan and bake for 25 min.
While the crust in baking combine the white sugar and 2 tablespoons of flour and ground ginger with the rhubarb and toss it all to coat the fruit. When the crust is done add the fruit to the top of the hot crust and then sprinkle the remaining oat mixture on top pressing it all down a bit. Bake for another 30-35 min until golden brown.
Let ‘em cool, cut into squares (I suggest moving them onto a cutting board to cut) and then eat them. Not all of them. Maybe send some to work with your sweetie.
p.s. I will absolutely be trying those alterations from above. All of them. I will keep in touch on this issue.
p.p.s. I should add that these Rhubars were made while lovely people were having a meeting to organize an Assata Shakur teach-in. This is happening!
p.p.p.s. Oh, and THIS .
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