Rhubarb is so great.  For a while there, I wanted to name a child Rhubarb.  I have since reconsidered about the name, but it’s still a wonderful vegetable.  It looks like celery, tastes like (extremely) sour apples, and has poison leaves.  Magical, I say.

When I was a kid, my mom had a recipe that I believe we got from our next door neighbor, Ruby, for Rhubarb Bars.  I called them Rhubarb Barbs and I loved them.  I still love them, come to think of it.   My Grammy and I used to make them when she’d come stay with my brother and me while my parents were occupied with recital photo weekend,and once I got big enough, I made them myself.
I found this recipe online that looks very similar to my mom’s.  I may have to make some of these soon, before the bountiful spring rhubarb goes bad.

Ingredients:

• 1 1/2 cups flour
• 1 cup butter
• 1 1/2 cups quick-cooking oats
  
• 1/2 tsp soda
• 1 cup brown sugar
• 1/2 cup nuts
• 3 cups of rhubarb, cleaned and chopped
  
• 1/4 cup water
• 1 1/2 cup sugar
• 2 T cornstarch
• 1-3oz. pkg cherry Jell-O
• 1 tsp. vanilla

1. Mix rhubarb, sugar,cornstarch and water. Cook in a medium saucepan over medium heat until very thick.  Cool and add vanilla.
   
2. Mix flour, oatmeal, butter, brown sugar, and baking soda together till crumbly.  Add nuts.
3. Pat 2/3 of the mixture into 9 x13 pan. Spread cooled rhubarb mixture over crust and sprinkle the dry gelatin evenly over the rhubarb. Sprinkle remaining crumbs on top.
   
4. Bake at 375 F for 30-35 minutes until light tan color.