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Rhubarb (Rheum rhabarbarum) is a species of vegetable plant grown primarily for its fleshy stalks. Because these stalks are crisp with a strong, tart taste, they are usually seasoned with sugar and spices and treated like a fruit, such as apples. Another common practice is to cook rhubarb with other fruits, such as strawberries.

If you’d like to try rhubarb, now is the perfect time of the year to do so because it’s coming into the peak of its season.

Here is a simple recipe to start with. If you’d like to add fresh strawberries to it, you can omit 1 cup of the rhubarb and add 1 cup of halved strawberries in its place.

Rhubarb Crisp

3 Cups    Michigan Rhubarb, Unpeeled and Diced
1 TBSP      All-Purpose Flour
2/3 Cup      Granulated Sugar
1 tsp      Ground Cinnamon
1/8th tsp      Salt
1 TBSP      Water
6 TBSP     Salted Butter
1/3 Cup     Unbleached Flour
½ Cup     Brown Sugar, Firmly Packed
½ Cup     Rolled Oats

1. Preheat the oven to 350 degrees F.
2. Spray a 10” X 6” X 2” baking dish with non-stick vegetable spray.
3. In a small bowl, combine and stir together the first 6 ingredients, and then turn them into the baking dish, spreading evenly.
4. Cream the butter together with the flour and brown sugar, and then stir in the oats to make a crumbly-like streusel topping mixture.
5. Sprinkle the topping mixture evenly over the rhubarb.
6. Bake for 45 minutes or until the rhubarb is tender and the top is golden brown.

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