Planting is underway… but the gardeners begin harvest!

Planting season is well underway for most farmers, but those of us who enjoy gardening are about to begin harvesting—rhubarb, that is. Rhubarb is one of the first garden offerings to ripen, so this recipe from Latham Hi-Tech Seeds own Joy Bonin is just in time to enjoy the first “tastes” of spring. We’d love for you to share your own favorite rhubarb recipes.  Leave them for us in the comment box below!

FUN FACT: Rhubarb is officially a vegetable because it is the red stalk that is eaten.

Cherry Rhubarb Crunch


Crust Ingredients:

  • 2-1/2 c. oatmeal
  • 3/4 c. flour
  • 3/4 c. brown sugar
  • 3/4 c. margarine

Filling Ingredients:

  • 1 c. sugar
  • 2 T. cornstarch
  • 1 c. water
  • 1 can cherry pie filling
  • 4 c. diced rhubarb
  • 1 t. almond extract


Crust Directions:

  1. Combine ingredients and cut together to make crumbs.
  2. Save 3/4c. crumbs for the top; put rest of crumbs in a 9 X 13-inch pan.

Filling Directions:

  1. In sauce pan, combine sugar, cornstarch and water.
  2. Cook until thick.
  3. Remove from heat and add pie filling, rhubarb, and almond extract.
  4. Pour over crumbs and sprinkle with remaining crumbs.
  5. Bake at 350 degrees for 40 minutes.


photo from