Rhubarb has been used for generations as a spring elixir. The large leafy greens are toxic, but the tart red stalks have great laxative benefits, which explains some abuse as a slimming agent. It derived in Asia and was used for thousands of years for medical purposes. Americans were introduced to it in the early 1800's. Many old home stead farms have the plants adjacent their cultivated gardens. It is a vegetable that mixes well with fruit. Some even call it a pie plant, because it can be mixed with sweet fruit to off set the tart taste and bakes well into apple and strawberry pies.

The stalk is cut as close to the ground as possible. I like to take out the largest leaves in the center, allowing the younger smaller stalks light to mature. Numerous cuttings can be done in this manner through out the season extending the harvest capabilities. The large leaves make great mulch around the plant preventing unwanted plants from invading. This makes the plant very low maintenance.

Cut the stems approximately 1/2 inch in length for measuring.

RHUBARB CRISP (Crumbel)

• Topping

1 cup flour

1/2 cup uncooked oatmeal

1 cup light brown sugar

1/2 cup melted margerine

• Filling

4 cups 1/2 inch cut rhubarb

1cup granulated sugar

1/4 cup flour

1/2 teaspoon cinnamon

1/2 cup water

• Instructions

1. Preheat oven 375 F
2. Combine topping ingredients in medium bowl
3. Mix filling in 8x8x2 baking dish
4. Crumble topping over filling mix
5. Bake 35 minutes

If you like tickling your taste buds with sweet and tart, you'll love this. It can be served warm with a scoop of ice cream. Don't worry about the calories. The diuretic effects will not allow retaining of fat or fluid. Great after big meals and holiday seasons. I got through this year with no weight gain. Keep some frozen for winter. These pictures are of a double batch made for the Beverly Walker family, from whom I received the recipe.