Tangy rhubarb recipes

Rhubarb is heralded as one of the first fresh ``fruits'' of the year, but its growing season continues into the early summer. When buying fresh rhubarb, look for stalks that are neither too thick nor too spindly. They should be firm and full of juice and snap crisply when bent. Remove the few strands of stringy material you'll find as you cut the stalk. Rhubarb-Apple Crumble 2 cups sliced fresh or frozen rhubarb 1 cup sliced apples 1 cup sugar 3 tablespoons all-purpose flour 1/2 teaspoon cinnamon 1 1/2 cups quick-cooking oats 1 cup firmly packed light brown sugar 1 cup all-purpose flour 1/2 cup butter, cut into 1-inch pieces Vanilla ice cream

Preheat oven to 375 degrees F. Grease 10-by-10-inch baking dish. Combine first five ingredients in large bowl and mix thoroughly. Spoon evenly into dish.

Combine oats, brown sugar, flour, and butter in another large bowl and mix until crumbly. Sprinkle over rhubarb-apple mixture.

Bake about 40 minutes or until top is lightly browned. Serve warm with vanilla ice cream. Serves 4 to 6. Rhubarb Strata 2 cups rhubarb, cut up 1 cup sugar 3 cups fresh bread cubes, crustless 1/2 cup butter or margarine, melted

Mix rhubarb and sugar in one bowl. In another bowl mix bread cubes and melted butter. In baking dish arrange a layer of rhubarb mixture, then a layer of bread cubes. Repeat. Bake at 350 degrees F. 40 to 45 minutes. Serve warm with whipped cream or ice cream. Serves 4. Rhubarb-Pineapple Crisp 2 cups canned pineapple chunks, well drained 2 cups 1-inch pieces rhubarb 1/2 cup sugar, divided 1/2 cup flour 1/2 cup rolled oats 1/4 cup butter or margarine, softened 1 teaspoon cinnamon 1/4 teaspoon salt

In greased 8-inch square baking dish mix pineapple and rhubarb. Sprinkle with 1/4 cup sugar. In small bowl mix remaining 1/4 cup sugar, flour, oats, butter or margarine, cinnamon, and salt until crumbly. Sprinkle evenly over fruit. Bake in preheated 375 degree F. oven 30 to 40 minutes until top is golden brown and rhubarb is tender. Serves 4 to 6.

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