I love getting my red, white and blue in on Fourth of July with fresh fruits, especially because we are so lucky to have such beautiful produce that time of year here in the Northeast. One of my all-time favorites is a fresh Blueberry-Rhubarb cobbler (I know, counting the incredibly delicious strudel as my ???white??? is a stretch, but go with me!).
- 3 cups chopped rhubarb (or blend of blueberries and rhubarb)
- 1 1/4 - 1 1/2 cups sugar
- 2 tablespoons cornstarch mixed with 1/2 cup water
- 1 tablespoon vanilla
- 1 cup brown sugar
- 1 cup butter
- 1 1/2 cup flour
- 1 1/2 cup oatmeal
- 1/2 teaspoons baking soda
- 3/4 cup chopped walnuts (optional)
- Rhubarb filling:
- Place all ingredients in a heavy saucepan.
- Cook on low, stirring often, until thick, approximately 20 minutes. Be careful not to allow mixture to burn or stick to pan bottom.
- Sweet crumble topping:
- Cream together butter and brown sugar.
- Mix remaining dry ingredients together and gradually fold into creamed mixture.
- Bar preparation:
- Grease a 9 x 13" pan.
- Preheat oven to 350 degrees fahrenheit.
- Pat 3/4 of the crumble mixture into the pan, forming a firm base.
- Pour in the rhubarb filling and spread evenly.
- Sprinkle remaining crumble overtop.
- Sprinkle with 3/4 cup chopped walnuts (optional).
- Bake at 350 degrees fahrenheit for 30 minutes.
- When slightly cooled, cut into individual serving bars.