It’s rhubarb season, and so it’s time to make Rhubarb Oatmeal Bars. The recipe originally came from a Country Living article years ago. I’ve made the recipe many times, and it’s always delicious. I have to say that I usually make it in a battered old aluminum pan, and that the rhubarb sauce bubbled up more through the crumble than in the above photo. I was trying to be fancy baking it in the earthenware mold, but maybe it would have been better to use the battered pan! At any rate, it’s delish!
Rhubarb Oatmeal Bars
Heat oven to 375 degrees. Lightly grease a 13 x 9″ pan. (If you use a Pyrex or ceramic pan, preheat to 350 degrees.) Combine flour, oats, brown sugar, cinnamon, and salt. Add softened butter and stir with a fork until mixture resembles coarse crumbs. (Or you can use your impeccably clean hands.) Press half of crumb mixture into bottom of greased pan. Spread Rhubarb Sauce evenly onto crumb layer. Top with remaining crumbs and chopped walnuts. Bake 25 to 30 minutes or until top is golden brown and rhubarb is bubbly. Cool completely before cutting.
(There is no added water in this sauce.)
3 cups chopped rhubarb
1/3 cup sugar
1/8 teaspoon ground cinnamon
Pinch of salt
In a 2-quart saucepan, combine all ingredients and heat to boiling. Reduce heat, cover, and simmer until rhubarb disintegrates and is “saucy”–about 10 minutes. To thicken, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into rhubarb mixture. Cook, stirring until sauce is thick and clear.
Meanwhile, the pace of life in the garden continues to pick up. I can hear baby birds in the trees, and new flowers are opening every day. It’s a fun time of year!
Goldfinches in peril! The feeder is almost empty!
Solomon’s Seal is a really elegant perennial, and does well in dry shade.
Celandine poppy and wild geranium.
I feel proud of this photo simply because it’s of a yellow-throated warbler, the first I have seen. It was way up in the pine tree. Warblers are notoriously difficult to identify, so calling it “yellow-throated” is a bit of a guess!
Love this catbird.
Lastly, some lovely Spanish bluebells.
It’s a beautiful day! Namaste. Fran