In theory, the Summer Solstice is my least favourite day of the year since from then on, the days only get shorter! But it’s hard to resist the puffy clouds against the bright blue, the burgeoning green of the fields, the gentle breezes drying the sweat from your brow … and the promise of produce!! From our organic farm, we’ve had green garlic, the above onions, microgreens, head lettuce and are waiting (only drooling a little) for strawberries next week. One of the first fruits of the new season, though, is rhubarb – a wonderful way to shock your taste buds out of the winter tedium. There’s quite a large patch on the property and for weeks, Father Greg has been faithfully bringing the kitchen some stalks on his way in to work. We stew it, freeze it, make it into crisps, pies, cakes AND these wonderful bars.
RHUBARB OAT BARS
Yield: One 9 inch x 9 inch pan gives 16 pieces
Mix together in a saucepan…
2 c rhubarb, sliced finely
½ c sugar
2 T cornstarch
¼ c apple cider (or water)
1 T each of lemon juice and vanilla
zest of one orange
2 T diced candied ginger
Bring to a simmer, then let cool.
In a large bowl, stir together
1 c flour
1 ½ t baking powder
1 c brown sugar
1 ½ c oats
1 t each of nutmeg, ginger, ground coriander or to taste
½ t salt
Add and work in with hands until just crumbly (do not overwork) …
1 cup soft butter
Pat half the oat mixture into greased 9” square pan. Pour the rhubarb mixture over this and sprinkle the remaining oat mix over all. Bake at 350° for 30 minutes or until golden. Cool completely before cutting.
It’s a tasty treat and will give you strength for more weeding!
Take care of yourselves, and each other ❤