Serves 14 to 16.

Marilyn Dahl of Owatonna, Minn., shared her mom's recipe, which dates back 100 years. These bars are deliciously simple and timeless. Easier than pie (great with ice cream), they freeze well.

• 3 c. chopped fresh rhubarb

• 2 tsp. orange zest

• Juice of 1 large orange

• 1/4 c. water

• 1 c. granulated sugar

• 1 c. brown sugar

• 11/2 c. flour

• 11/2 c. uncooked oatmeal (not instant)

• 1/2 tsp. salt

• 1 tsp. cinnamon

• 1 c. unsalted butter

• 1/2 c. chopped walnuts


Preheat the oven to 350 degrees. Lightly grease a 9- by 13-inch pan.

In a large pot, put the rhubarb, orange zest, juice, water and granulated sugar over medium-high heat and bring to a boil, then reduce the heat and simmer until the rhubarb is tender and the mixture begins to thicken, about 10 minutes.

In a large bowl, mix together the brown sugar, flour, oatmeal, salt and cinnamon, then work in the butter with your fingers to make a crumbly dough. Mix in walnuts. Pat half of this dough into the prepared pan.

Turn the rhubarb onto the crust, top with the remaining crumbles. Bake about 30 to 35 minutes until nicely browned.


Makes 7 cups.

This chutney from Marnie Hensel, of Wayzata, is terrific with chicken or pork and wonderful served on cream cheese as a spread. Try mixing a little into mayonnaise when making chicken salad, a turkey sandwich or vegetable dip. This freezes very well.

• 4 c. chopped rhubarb

• 2 c. honey

• 1/2 c. molasses

• 2 c. dried fruit (i.e. cherries, apricots, cranberries, etc.)

• 1/4 c. golden raisins

• 1 tsp. freshly grated ginger

• Zest of 1 orange

• 1/2 c. white wine

• 1/4 c. white wine vinegar

• 1 tsp. ground allspice

• 1 tsp. ground cloves

• 2 tsp. ground cinnamon


Place all the ingredients in a large heavy-bottomed pot and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally about 30 minutes. Taste and add more sweetener if needed.


Makes about 12 cups.

Note: This cool, refreshing drink is served over ice, or blended with orange juice, ginger ale or iced tea. Spike it with gin, vodka or white wine for a pretty cocktail. Adapted from the "New Brighton Historical Society Rhubarb Cookbook" (newbrightonhistory.com or e-mail nbahs@mac.com).

• 8 c. boiling water

• 10 c. chopped rhubarb

• 11/2 c. sugar, or to taste


In a large bowl, combine the boiling water and rhubarb and let stand overnight. The next day, drain and heat the rhubarb with the sugar until the sugar is dissolved. Allow to cool, then store in the refrigerator.