Garden Goodness

Here are a few snapshots of our young backyard garden. So far we've only harvested lettuce and rhubarb but our tomatoes, onions, peppers, cucumbers, eggplant, squash, herbs and blueberries are coming along nicely and should be maturing in the next few weeks. This year's garden is leaps and bounds better than last year's effort. If you were anywhere near the Northeast last spring I bet all you can remember is week after week of rain. Our sad little garden didn't stand a chance. Thankfully this spring has been darn near perfect. There's nothing better than checking in each day to see how our little plants are growing and eating veggies for dinner that you know you grew all by yourself. Maybe my thumbs are a little green afterall!

Finally, here's a delicious dessert recipe in honor of our first rhubarb cut of the year. This is a MUST try, I promise, you'll love it!!

Rhubarb Streusel Bars

Ingredients

· 1-1/2 cups quick-cooking rolled oats

· 1 cup all-purpose flour

· 3/4 cup packed brown sugar

· 3/4 cup butter

· 1/4 cup granulated sugar

· 2 Tbsp. all-purpose flour

· 1/2 tsp. ground ginger

· 2 cups fresh or frozen unsweetened sliced rhubarb

· 1 recipe Ginger Icing (see recipe)

· 1 Tbsp. finely chopped crystallized ginger (optional)

Directions

1. Preheat oven to 350 degrees F. Line 8x8x2-inch baking pan with heavy foil extended beyond pan edges.

2. In large bowl stir together oats, the 1 cup flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup oats mixture. Press remaining on bottom of prepared pan. Bake 25 minutes.

3. Meanwhile, in medium bowl stir together granulated sugar, 2 tablespoons flour, and ground ginger. Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved oats mixture; press lightly.

4. Bake 30 to 35 minutes, until top is golden and filling is bubbly. Cool on rack. Drizzle icing, sprinkle crystallized ginger. Lift from pan; cut into bars. Store, covered, in refrigerator up to 2 days. Makes 16 bars.

Ginger Icing: In small bowl stir together 3/4 cup sifted powdered sugar, 1/4 teaspoon ground ginger, and 3 to 4 teaspoons apricot nectar, orange juice, or milk.