Rhubarb is one of my family's favorite springtime treats. We have a giant patch in our garden. The plant has stalks with giant leaves. The stalk is the only edible part of the plant. The leaves should not be eaten!
The picture below is complements of Purdue University.
There are plenty of ways to cook with rhubarb. My family's favorite is to eat it as Rhubarb Crisp! When we make this, it disappears within a few days!
First, we have to start by washing our hands. Thanks to my friend, Leah over at Beyer Beware sending me a great link to Target, we have cute aprons to wear while we cook too!
We started with the rhubarb. I never really measure. I just go pick and wash enough to cover the bottom of a 9x13 pan.
After you cut up the rhubarb and put it in your 9x13, add a cup of sugar and mix it all together.
Take a separate bowl and melt a stick of butter and add a cup of brown sugar, a cup of flour and a cup of quick cooking oats.