Rhubarb - A Local Gardener's Bounty

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Rhubarb is plentiful in the spring in North Dakota. Lindsey Harriman shared this dessert at the Vision West ND Consortium meeting in Williston with rave reviews. It was made from rhubarb out of her backyard garden. What a great combination - locally-grown rhubarb and strawberries from your local fruit grower or local grocery store.

FILLING:

8 cups chopped fresh or frozen rhubarb (if using frozen, be sure to thaw and drain well) 1 cup sliced fresh strawberries I cup white sugar (more to taste) 2 Tbsp. all purpose flour

* *You can change the proportion of rhubarb to strawberries depending on your liking as long as it totals 9 cups of fruit**

TOPPING:

3/4 cup brown sugar 3/4 cup quick cook oats 3/4 cup all purpose flour 1 tsp. cinnamon (more to taste) 1/3 cup softened butter

DIRECTIONS:

  1. Preheat oven to 375F. Grease a 9x13 pan.

  2. Combine rhubarb, strawberries, white sugar, and 2 Tbs. flour in a bowl; spread into the prepared baking dish.

  3. Mix brown sugar, oats, 3/4 cup flour and cinnamon together in a separate bowl.

  4. Cut butter into brown sugar mixture using two forks or pastry blender until crumbly. Sprinkle over rhubarb mixture.

  5. Bake in the preheated oven for 45 mins or until cobbler is bubbly and lightly browned.

  6. Serve warm or cold - with whipped cream!