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Rhubarb Orange Pecan Oatmeal Bars
Printed in Minneapolis StarTribune around 2000.

Prep - about 30 min, bake 30 min. Makes 16 bars. 375 degrees, 9 x 13 pan

First make rhubarb-orange filling:
Makes about 3 C, and only need 2 C. of this for bars, refrigerate extra to top ice cream.

6 cups sliced rhubarb (about 2 pounds)
3/4 cups sugar
1 tsp. grated orange rind
1/3 C. orange juice (fresh-squeezed from orange is fine)
1/4 teaspoon nutmeg
1/4 teaspoon salt

To thicken: 2 T. cornstarch, mix with 3 T. water

In a 4 qt. saucepan combine rhubarb, sugar, orange juice, orange rind, nutmeg & salt. Bring to boil. Reduce heat, cover & simmer for about 15 min. until thickened. When cooked, add the cornstarch/water mixture and cook, stirring until sauce is clear and thickened (10 min.) Cool to room temperature.

Crust & topping:

1 1/2 cups rolled oats
1 1/2 cups flour
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1/2 tsp. ground cinnamon
1/2 tsp. salt

2 C. cooked thickened rhubarb-orange sauce

1/2 C. chopped pecans

Preheat oven to 375 degrees. Lightly coat 9 x 13 pan with vegetable spray.

To make crust: In large bowl, stir oats, flour, brown sugar, cinnamon & salt (note not the nuts, yet). Cut in butter until mixture resembles coarse crumbs. Press 2/3 of mixture into prepared pan.

Spread 2 C. of rhubarb sauce over crust. Top with chopped pecans and resmaining crust mixture. Bake for 25 - 30 minutes or until top is golden and rhubarb sauce filling is bubbly. Cool on wire rack to room temperature.

To store: Cover leftovers / store in airtight container. Keeps 2 to 3 days, or may keep in freezer.

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You can make a nice crumble or crisp with rhubarb. You can also mix in some apples if you don't want just rhubarb.

I like rhubarb a lot but unfortunately it won't grow here -- too hot and dry in summer.

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I hardly ever do anything with it except stew it and have it with good cream. But that's good enough.

A pie every couple of years, with or without strawberries. And once in a while rhubarb-ginger jam.

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Rhubard custard pie. Yummmm.

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Early rhubarb....
Watch the late frost.
It blemishes the taste - and makes it stringy.

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Mackerel is such an overlooked fish - but I am stuffing it with rhubarb tomorrow night.

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Mackerel and rhubarb?.... Wow ! !
I need to get out more.

8

Mackerel and rhu is as classic as lamb and mint, beef and horseradish, pork and apple.

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Cooking for '8' tonight.
Results here on T.T. at a later date ! !
Fish market tomorrow - too.
That mackerel/rhubarb is a distinct possibilty for a trial run.
Watch this space - and thanks for the recipe.

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First harvest was April 26. Colder weather slowed the growth quite a bit. I've made Rhubarb Orange Pecan muffins and Rhubarb Upsidedown Cake, and froze enough for another round of muffins. Big storms are forecast for tomorrow night, so I'll cut more before then and perhaps tackle making the bundt cake.

This little 3 ft x 2 ft patch is my only edible garden plant, unless you count the chives & mint. Note that all these are zero-care perennials; I'd make a terrible farmer.

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That mackerel/rhubarb is a distinct possibilty for a trial run.

Good!