Rhubarb is a vegetable, although it is typically used in jams and desserts; its tart flavor makes it the perfect companion for fresh strawberries, or in this case, strawberry ice cream.
Recipe information
Yield
Serves 12
Ingredients
2 pounds rhubarb
1 1/2 cups sugar
3/4 cup flour
1/2 cup (1 stick) unsalted butter, chilled, cut into pieces
1 cup rolled oats
1/2 teaspoon ground cinnamon
Strawberry ice cream, for serving (optional)
Preparation
Step 1
Preheat the oven to 400°F. Slice the rhubarb stalks on the diagonal into uniform 3/4-inch-thick pieces. Place in a 9-by-13-inch baking dish; toss with 1 cup of the sugar and 1/4 cup of the flour.
Step 2
In a food processor, pulse the remaining 1/2 cup flour with the butter until the clumps are pea-size. Add the remaining 1/2 cup sugar, the rolled oats, and cinnamon; pulse just to combine. Sprinkle over the rhubarb.
Step 3
Bake until the rhubarb is tender and the topping is golden, 35 minutes. Serve warm with ice cream, if desired.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
