If you like my Facebook page, you probably saw the picture of me holding a stalk of rhubarb and reminiscing about the childhood memories it evoked.
Memories of early summer days; I'm elementary school age, riding bikes with friends, running through sprinklers, doing arts and crafts with the mobile Parks and Rec program, climbing trees, and snitching (usually with permission) a stalk of rhubarb from our kindly neighbor's yard and eating it raw like a carrot stick or celery stalk. I loved the zany tartness of it!
So, before the strawberries and rhubarb go out of season, here's one more recipe for them!
4 c strawberries, diced
4 c rhubarb, peeled and diced
1/3 c honey (raw or organic)
1/2 c butter, melted
1 scant c sucanat
1 c oats
1 c flour
1 t cinnamon, or to taste
Place the diced fruit into a 9 x 13 pan and drizzle with honey. In a bowl, mix the remaining ingredients and spread over the fruit. Bake at 375 for about 45 minutes. Easy and delicious!
The recipe, which I modified only slightly (the sweeteners, mostly), was inspired by Nancy's original recipe found at On the Home Front.
Fun fact: We've only "met" through the world wide web, but Nancy and I actually live just miles apart.