I love rhubarb. I really do. :) Maybe it is because it is one of the first crops to show up in the garden and markets and it means summer is here. Maybe it is because of the fond memories I have from when I was a little girl sitting in my backyard munching on big stalks of rhubarb freshly
The recipe is from my Grandma’s sister and the original copy of the recipe reads, “To Sis Ginny, Love, Sister Ruth.”
(I doubled this recipe because I had quite a bit of rhubarb and I also threw in some strawberries and a little bit of cinnamon. Delicious!)
4 cups rhubarb, cut in 1 inch pieces
Grated rind of 1 orange
½ cup sugar
1 Tablespoon flour
1 ½ cups rolled oats
¼ cup brown sugar
Pinch of salt
1 Tablespoon melted butter
2 Tablespoons vegetable oil
½ teaspoon vanilla
Combine rhubarb, orange rind, sugar, and flour. Spoon mixture into a greased 8 inch square baking dish. In a separate bowl, combine topping ingredients and sprinkle over fruit mixture.
Bake at 375 degrees for 25-30 minutes or until topping is golden brown and fruit is bubbly. Serve warm or cold, plain or with vanilla ice cream.