I was able to get a bunch of rhubarb for next to nothing so I made oatmeal bars (flapjacks for the UK folks). I cooked a pan of chopped rhubarb with a few handfuls of strawberries until it was nice, thick, stewed fruit. Meanwhile, I mixed a big glob of butter, about the same size of brown sugar, a dash of flour and as many oats as you can fold in. Sorry I didn't measure
- I couldn't find my mum's recipe, so just did it from memory. I put half of the oaty mixture into a cookie sheet (jelly roll tin), pressing it firmly. I was going to drain the liquid off the stewed fruit but it didn't need it this time - some fruits like plums tend to be more juicy. Then I layered the rest of the oaty mixture, just letting it rest on top the way you do a crumble-top pie. I baked it at 375F (180 C) for about 30 minutes; I took it out when the oaty top mixture started to turn a bit brown. Cut into bars. It won't last long. The oaty mixture is sweet, but the rhubarb is tangy sour. Great combination - but any seasonal fruit will do!
-- Jo in Scotland