Rhubarb is known as the “pie plant” with many varieties & wonderful ways to eat it. Not only does it compliment other foods, but rhubarb is also full of calcium & vitamin C. This perennial vegetable (not fruit) ripens weeks before its paired-favorite, strawberry. It stores fresh for about one week or it freezes well for those that want to preserve a few stalks for when strawberries are in season. Be sure to wash & remove the green leaves. They’re poisonous to eat!! Rhubarb’s tart flavor disappears once it is cooked to sweetness, which is why it is the perfect complement to many other sweet treats.
½ cup butter, softened
¾ cup brown sugar, firmly packed
½ cup white sugar
1 tsp. vanilla
1 ¾ cup all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt (optional)
2 cups quick or old-fashioned oatmeal, uncooked
3 cups rhubarb, finely chopped
In a large bowl, beat butter and sugars until creamy. Add eggs and vanilla. Beat well. In a separate bowl, combine flour, baking soda, cinnamon, and salt. Mix well. Add oats and rhubarb. Drop onto a cookie sheet and bake at 375° for 8-10 min or until done. Variation: Spread mixture on a greased 10-in pie plate or 9×13 in pan. Bake at 375° for ½ hr.