Rhubarb Strawberry Crisp

I guess rhubarb isn't a common ingredient in most households, but if you are feeling daring--give it a try! Rhubarb desserts were a favorite of my grandpa, so I grew up enjoying a few different ways of eating it.  I love the tartness.  I now have my own rhubarb plant in my garden so that I can enjoy making rhubarb desserts often! (picture credit to Cafe Delites)

Filling:

4 c. chopped rhubarb
2 lb. fresh strawberries, diced
1/2 c. sugar (or maple syrup)
1/4 tsp salt
2 tsp vanilla
3 TBS orange juice concentrate
6 TBS arrowroot or cornstarch
-Combine all ingredients and place into glass or ceramic baking dish.

Topping:
2 c. oats
1 c. flour (or gluten free flour or just another cup of oats)
1/2 c. brown sugar (or maple syrup)
1/2 c. butter or coconut oil, melted

1/4 tsp cinnamon

1/4 tsp salt

-Combine topping ingredients in one bowl and stir until mixed well.  Sprinkle over Rhubarb and strawberry filling.

-Bake at 375 for 30 minutes until fruit begins to bubble and topping turns golden brown.  Serve warm or at room temperature with vanilla ice cream.

Rhubarb Cake

Rhubarb is kind of an unusual food ingredient.  Most  people have never eaten it or don't know how to use it.  This is a recipe that I love for using rhubarb.  Rhubarb works well in pies, jams, muffins, and cakes.  I've also known people who love to just sauce it and eat it as well.  I love this cake with it's sugar cinnamon topping, consistency and slight tartness. Whole white wheat flour works perfect with this cake.   It is delicious plain or also with a little caramel sauce and vanilla ice cream.

Cream Together:
1 cup brown sugar
1/2 cup butter
1 egg
1 tsp vanilla
Add:
2 cups white wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk (or 1 c. almond milk w/ 1 TBS lemon juice)
3 c. chopped rhubarb (only use stalk of plant--leaves are not edible for humans)
1 c. chopped pecans
Topping:
1/4 cup white sugar
1 1/2 tsp cinnamon
-Mix sugar and cinnamon together and then sprinkle over the cake spread in the pan
-Bake cake at 375 F for 35-40 minutes or until toothpick poked in center comes out clean.
-I think this is good as a stand alone dessert, but it is also delicious served with ice cream and caramel sauce.