#3556 - Strawberry Rhubarb Crumble

(by Shirley McNevich)

1 cup white sugar
3 TBSP flour + 1 1/2 cups flour
4 cups sliced strawberries
4 cups diced rhubarb
1 cup Domino's dark brown sugar (packed)
1 cup butter
1 cup Quaker quick oats

In a bowl add white sugar, 3 TBSP flour, all of the sliced strawberries and all of the diced rhubarb--toss to coat. Spread the mixture in the bottom of a greased 9 x 13 cake pan. In a bowl add 1 1/2 cups four, brown sugar, butter and oats--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture evenly over the strawberry mixture. Bake at 375 degrees for 40-50 minutes or until crispy and browned.

#3124 - Rhubarb Nut Bread

(by Becky Lynn Mohr - friend)

1 1/2 cups Domino's dark brown sugar (packed)
2/3 cup canola oil
1 egg
1 cup buttermilk
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
2 1/2 cups flour
1 1/2 cups diced rhubarb
1/2 cup chopped nuts
Topping: 1/2 cup white sugar; 2 TBSP cold butter (cut into small pieces)

Grease two bread loaf pans. In a mixer add brown sugar, canola oil and egg--beat. Add buttermilk and vanilla--beat. Add salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add diced rhubarb and chopped nuts--stir well. Pour half of the batter into each of the greased bread loaf pans. Sprinkle 1/4 cup of the white sugar over one loaf, then dot 1 TBSP butter pieces over the top. Repeat white sugar and butter with the second loaf. Bake at 350 degrees for 1 hour.

#3121 - Strawberry Rhubarb Jam

(by Shirley McNevich)

5 cups diced rhubarb
2 cups diced strawberries
2 1/4 cups white sugar
1 TBSP fresh squeezed lemon juice

In a saucepan over medium heat add rhubarb pieces, strawberry pieces, white sugar and lemon juice--cook/stir until boiling. Once mixture boils, reduce heat to low and simmer for 1 hour (stirring occasionally). After 1 hour, stir mixture again and make sure that it has thickened (if not, simmer longer). Once mixture has thickened, remove from heat and cool to room temperature. When mixture has cooled, stir well and place it into a glass jar that will hold 3 cups. Refrigerate until cold. Jam will last about a week in the refrigerator.

#1671 - French Rhubarb Pie

(by Shirley McNevich)

1 beaten egg
1 tsp. vanilla
2 TBSP flour
1 cup white sugar
2 1/2 cups diced rhubarb
1 unbaked pie crust dough
Topping: 3/4 cup flour; 1/3 cup softened butter; 1/4 cup Domino's dark brown sugar (packed)

Spray a pie plate with Pam--add unbaked pie crust dough. Flute the edges of the pie dough and spray the inside of the pie dough with Pam. In a bowl add white sugar and 2 TBSP flour--stir. Add beaten egg and vanilla--stir. Add diced rhubarb--stir. Pour the mixture into the unbaked pie dough. In a bowl add 3/4 cup flour, butter and brown sugar--mix with a fork or a pastry blender to make crumbs. Sprinkle the crumb mixture over the rhubarb mixture. Bake at 400 degrees for 10 minutes, then without opening the oven door reduce heat to 350 degrees and bake 30-40 minutes longer.

#1254 - Rhubarb Crunch

(by Shirley McNevich)

1 cup flour (sift after measuring)
3/4 cup Quaker quick oats
1 cup Domino's dark brown sugar (packed)
1/2 cup melted butter
1 tsp. cinnamon
4 cups diced rhubarb
1 cup white sugar
2 TBSP cornstarch
1 cup water
1 tsp. vanilla

In a bowl add sifted flour, oats, brown sugar, melted butter and cinnamon--mix with your hands until crumbly. Press HALF of the crumb mixture into the bottom of a greased 9 x 13 cake pan. Spread the diced rhubarb on top of the crumb mixture. In a saucepan over NO heat add white sugar and corn starch--stir. Slowly add the water and stir while adding so cornstarch doesn't get lumpy. Add vanilla--stir. Turn heat on medium and cook/stir the cornstarch mixture until it gets thick and clear. Pour the hot mixture evenly over the diced rhubarb. Sprinkle the other half of the crumb mixture over the top of the cornstarch mixture. Bake at 350 degrees for 1 hour. Cut into squares and serve warm (with a little cold milk poured on top if you wish).