NATURALLY GROWN.
LOCALLY PRODUCED.
CERTIFIED ORGANIC.

Oaty Rhubarb Strudel Bars

1 1/2 C quick cooking rolled oats
1 C flour
3/4 C packed brown sugar
3/4 C butter
1/4 C sugar
2 T flour
1/2 t ground ginger
2 C fresh sliced rhubarb
1 recipe for ginger icing
1 T finely chopped crystalized ginger

1. Preheat oven to 350F. Line an 8"x 8" x 2" pan with heavy foil extended beyond the
edges.

2. Stir together 1/2 cup oats, 1 cup flour and brown sugar. Cut in butter until it resembles
crumbs. Set aside 1 cup oats mix. Press remaining on bottom of pan. Bake crust 25 min.

3. In mixing bowl, mix sugar, 2 tablespoons flour and ground ginger. Add rhubarb, toss to
coat, spread on hot crust. Sprinkle on reserved oat mix. Press lightly.

4. Bake 30 -35 mins. until top is golden and filling is bubbly. Cool on rack. Drizzle icing
and sprinkle on crystalized ginger.
Lift from pan and cut into bars.

Ginger Icing

In a small bowl, mix 3/4 C powdered sugar, 1/4 teaspoon ground ginger and 3 - 4
teaspoons orange juice or milk.




Rhubarb Custard Kuchen

Crust for 2 pies:

2 C flour
1 t salt
½ t baking powder
2/3 C butter
4-5 T milk
1 egg yolk (add egg white to custard)

Cut butter into dry ingredients. Add milk and egg yolk, 1 T. at a time tossing
with fork. When mixed, press together with hands as snowball. Divide into 2
balls. Roll out on lightly floured surface to fit 7x11” shallow baking dish.

Filling (1 pie):

2 ½ - 3 C fresh or frozen rhubarb
If using fresh, boil with ¼ C water until rhubarb is a little soft; or pour boiled
water over rhubarb and let it sit until softened.

Custard (1 pie):

egg white (from crust)
2 eggs
¾ C sugar
dash salt
½ C milk

Beat eggs well. Add sugar, salt and milk; mix well. Pour over rhubarb in pie
shell. Bake at 350* about 45 min. (until knife inserted in center comes out clean.)

Fresh raspberries or strawberries may be used, but do not need to be heated.
Also excellent with tart cherries.

-From Heartland bread producer Melanie Foerster: “This is what I usually make with any
rhubarb I find... it's a favorite of my husband's. I entered this as a family heritage recipe in a
cooking contest last year held during Story City's sesquicentennial celebration.”Recipe adapted
from St. John’s Evangelical Lutheran Church Cookbook, West Bend, Wisconsin (published
~1948?). Mom (Florence) Foerster, now 84 years old, remembers helping her mother and older
sister do Saturday baking with leftover sweet roll dough used for crust for fruit custard kuchen.
Mom grew up on a dairy farm near Slinger, Wisconsin. Her brothers stayed to farm there and
the Melius family farms continue with dairy cows.




Rhubarb Oatmeal Crisp

2 C Fresh rhubarb
1/4 C packed brown sugar
1 T butter (cut in small pieces)
1 T flour
1/2 C quick rolled oats
7 T brown sugar
1/4 C flour
1/4 C shortening

1. Grease a small baking dish, set aside. In a mixing bowl, combine rhubarb, 1/4 C brown
sugar, butter, and the T flour. Evenly spreaf the mixure into the baking dish.

2. For the topping, combine the oats, 7 T brown sugar and 1/4 C flour. Cut in the
shortening until crumbly. Sprinkle over the filling.

3. Bake at 325 degrees for 45 - 50 min. Fruit should be tender and topping golden brown.

-From friend and neighbor Kathy Hayes, who we think got it from 'Cook's Illustrated'.