Strawberry Rhubarb Crunch

2 cups strawberries, hulled & quartered
2 cups rhubarb, chopped
3/4 cup rolled oats
1/2 cup brown sugar, packed
1/2 cup walnuts, chopped
4 tablespoons walnut or canola oil

Toss together strawberries and rhubarb. Place in the bottom of a pie or casserole dish. In a mixing bowl, mix together oats, brown sugar, walnuts, and oil. Sprinkle mixture over fruit. Cover lightly with aluminum foil and bake in a preheated oven at 375°F, about 40-45 minutes, or until golden brown on top.

From via CSA Member, Karyn


4 cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds)
1 1/2 cups sugar
2 tablespoons fresh lemon juice 

Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)


This recipe comes from a CSA Member, Carolyn Kaylor, of our Jackson Heights Farmspot group. This is really delicious and simple to make!

4 cups rhubarb (chopped in 1/2" pieces)
3/4 cup sugar
1 cup flour
1 tsp baking powder
1/8 tsp salt
1/2 cup butter
1 tsp vanilla
1/4 tsp almond extract
2 eggs
1/3 cup milk 

Preheat oven to 375F. Mix the rhubarb and sugar and set aside. Mix flour, baking powder, and salt and set aside. Cream the butter, add the wet ingredients, and then add the flour mixture. Grease/butter a 9x9 pan and put the rhubarb/sugar on the bottom, then add the batter on top. Bake for 35 minutes or until golden.