Your recipe for week one - a rhubarb crisp passed along by a former colleague who has lots of rhubarb growing in her yard in Naperville.
1 c. flour
3/4 cup oatmeal
1 tsp. cinnamon
1 c. brown sugar
1/2 c. butter, melted
1 c. sugar
1 c. water
3 tbsp. corn starch
1 tsp. vanilla
4 c. sliced rhubarb
ice cream (optional)
Combine flour, oatmeal, cinnamon, brown sugar and butter. Press half of the mixture into a greased 8x8 pan.
Cook water, sugar, corn starch and vanilla in a saucepan until very thick. Add rhubarb and mix thoroughly.
Spread into pan and top with remaining oatmeal mixture. Bake at 350 degrees for one hour.
Serve warm or cold; delicious with vanilla ice cream.
** I have never tried this, but you could probably mix some sliced strawberries in when you add the rhubarb for a delicious strawberry-rhubarb crisp!