Julies Rhubarb Bars Or Crisp Food

STRAWBERRY RHUBARB CRISP

Steps:

• Preheat the oven to 375F.
• Put the strawberries and rhubarb in a medium bowl. In a small bowl, stir together the sugar and flour; sprinkle over the fruit and toss to coat.
• Transfer the fruit to a baking dish or 9-inch cast iron skillet, shaking all the excess sugar overtop. In the same bowl or in the bowl of a food processor mix the oats, flour, brown sugar, cinnamon and salt. Cut in the butter with a pastry cutter, fork or your fingers (or pulse in the food processor) until the mixture is well blended and crumbly. Scatter over the fruit, squeezing to create larger clumps as you go.
• Bake for 45 minutes or until the fruit is soft and bubbling, and the topping is pale golden and crunchy. Serve warm, with ice cream or whipped cream. Serves 6-8.

JULIE'S RHUBARB BARS OR CRISP

Steps:

• Mix rhubarb , sugar, water, vanilla .
• Add cornstarch which has been dissolved in water.
• Cook until thick.
• Mix together ostmeal and all other ingredients until crumbly.
• Pat 3/4 of mixture into greased 9x13 pan (I used half mixture for top and bottom).
• Pour in rhubarb mixture and sprinkle remaining crumbs over top.
• Bake at 375 degrees for 30-35 minutes.
• Cooland cut into small bars.
• NOTE: A 10 oz box of frozen strawberries can be mixed with the hot rhubarb mix.

RHUBARB CRISP

Steps:

• Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
• Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
• Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.