On this Mother’s Day I want to talk about two woman in my life. One is my mother, Wendy. My mother grew up in Utah, singing, dancing ballet and loving to do crafts and art work. She can speak french and has a love for all things pretty. Right now though, she spends her days mostly on her bed reading books trying to ignore the nausea from endless chemo or other drugs as she is battling terminal breast cancer. One of the things my mother did because she knows her time on this earth is limited is she made my sisters and I a huge cook book of every single recipe that she would want us to have. Some of them are hers, some of them are ones that she just wanted us to know how to do (like how to make a white sauce). Some of them are family recipes. And some of them are our favorite recipes from people that we know. The one that I made today is one of those recipes but adapted for a crock-pot.
This recipe is from the second person I want to talk about, a wonderful Lady who I have known nearly my entire life, Laurie Pace. We attended the same church and she still attends the same church as my parents nearly 40 years later. This is her recipe, I just figured out the timing for a crock pot. I LOVE Rhubarb…love love love. Was craving it, as this is one of the things my mother made sure that we grew up loving was rhubarb. Laurie thank you for making an awesome Rhubarb recipe and thank you for everything you do for my mother. I live 2 states away from my mother and cannot be there for her most of the time, but Laurie takes care of her for me and makes sure she has a monthly visit, a meal on chemo days, and if my mother needs something cleaned or needs some other chore done, Laurie makes sure that gets taken care of too. She has even loaned her, her wheel chair. THANK YOU, I cannot express in words, how much it means to me that you are there for her. You have always meant so much to me in my life, because I always knew how much you care for me, and now my worries are lifted because I know she has you to lean on. Thank you so very much. I am eternally grateful.
1 Cup Flour
3/4th Cup Rolled Oats
1 Cup Brown Sugar
1/2 Cup Melted Margarine (I used butter)
1 Teaspoon Cinnamon
4 Cups Rhubarb, Cut in 1 Inch Chunks
1 Cup Sugar
2 Tablespoons Cornstarch
1 Cup Water
1 Teaspoon Lemon Extract
Reynolds Pan lining parchment paper
- You will need a 6 quart plus size oval crock-pot.
- Line crock-pot with Reynolds Pan lining Parchment Paper (you will need to be able to pull it back out so it can be tall and will not be completely flat on crock).
- Mix flour, oats, brown sugar, margarine, and cinnamon.
- Press half of mixture into bottom crock.
- Add rhubarb pieces.
- Combine sugar, cornstarch, water, and lemon extract in small sauce pan.
- Cook until thick and clear, stirring constantly (I had to put it on high to get it to achieve this).
- Pour over rhubarb.
- Sprinkle remaining flour mixture on top.
- Place folded paper towel on top in between lid and crock and then insert a fork or similar utensil in between.
- Bake on low for 4 hours.
- Then bake on high for approximately 45 minutes.
- If it looks done remove from the heating element of crock if possible and let sit until cool.
- I then pulled it out of Crock via the parchment paper and carefully just put it, parchment paper and all, into another dish that it will fit into like a 9 by 13 pan.
- If you want to serve warm, I would just let it cool off enough that your able to safely pull it out of the crock pot, if your not concerned..then wait till it cools completely.
- Once you are done cooling it, it should be placed in the fridge or it gets too gooey.
- Serve with cool whip or ice cream.