Having a rhubarb plant has its advantages: you get great quality rhubarb, for free, for the first few months of spring. And you get a lot of it. But it can get a bit boring only using it for tarts or compote.
Every year I try to come up with more interesting ways of cooking with rhubarb to save it from its otherwise inevitable freezer-fate. This year, these streusel bars have been my recipe of choice.
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/1nlXzFh
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