Rhubarb

INGREDIENTS 1/2 pound chopped rhubarb 1/2 pound sugar INSTRUCTIONS Put the chopped rhubarb in a glass container, like a Mason jar. Pour in enough sugar, so the rhubarb is completely buried by about 1/2 inch. Close the jar and shake well. Let this sit on the counter overnight. The next day, all the sugar should have dissolved. Shake the jar to be certain. Add another 2 tablespoons of sugar to the jar and shake to dissolve. Repeat this process each day until, in the morning, you see sugar on the bottom of the jar that has not dissolved. You can strain and use the syrup now, but you’ll get a pinker syrup if you leave the syrup to rest another week or so. If it’s hot in your kitchen, like hotter than 75°F, put the syrup in the fridge on Day 3. When you’re ready, strain out the rhubarb. You can use it in rhubarb bread or muffins or pie, or as a garnish for drinks. Pour the syrup into a clean container and store in the fridge, where it will keep indefinitely.

INGREDIENTS 3/4 cup sugar 3 tablespoons cornstarch 3 cups sliced fresh rhubarb or frozen rhubarb, thawed 2 cups sliced peeled apples or sliced strawberries 1 cup quick-cooking or old-fashioned oats 1/2 cup packed brown sugar 1/2 cup butter, melted 1/3 cup all-purpose flour 1 teaspoon ground cinnamon Vanilla ice cream, optional INSTRUCTIONS Preheat oven to 350. In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

INGREDIENTS cooking spray Filling 1/3 cup water 1/4 cup white sugar 3 cups chopped rhubarb Topping 1/2 cup old-fashioned oats 2 tablespoons whole wheat flour 1 teaspoon ground cinnamon 4 teaspoons pure maple syrup, room temperature 2 teaspoons unsalted butter, melted Crust 2/3 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons unsweetened cashew milk, room temperature 1 tablespoon unsalted butter, melted 1 teaspoon vanilla extract 4 tablespoons white sugar INSTRUCTIONS Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x4-inch loaf pan with nonstick cooking spray. Mix water and sugar in a deep saucepan, making sure sugar is completely mixed in. Bring to a low boil over medium heat. Stir in rhubarb and let simmer, uncovered, until rhubarb becomes mushy, about 10 minutes. Add a couple tablespoons water if needed to help soften. Remove from heat and set rhubarb aside in a bowl. Stir oats, whole wheat flour, and cinnamon together in a bowl. Make a well in the center of the oat mixture. Pour in maple syrup and butter; stir until all ingredients are incorporated. Set topping aside. Whisk all-purpose flour, baking powder, and salt for crust together in a small bowl. Whisk cashew milk, butter, and vanilla extract together in a bowl. Stir in sugar. Pour into crust flour mixture, stirring just until incorporated. Press crust into the bottom of the prepared pan using a spatula; wet your spatula with water to prevent sticking. Spread rhubarb filling evenly over the crust. Sprinkle oat topping mixture on top of rhubarb. Bake in the preheated oven until juices are bubbling and crust is golden, 15 to 19 minutes. Let cool completely to room temperature in the pan. Let bars rest for at least 3 hours before slicing and serving. Cook’s Notes You can use millet flour instead of whole wheat flour, coconut oil instead of butter, and gluten-free flour instead of all-purpose, if you’d like. ...