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My first harvest of rhubarb this year yielded 8 cups chopped. To harvest, I twist and pull from the base of each stalk. Then I cut off and discard the leaves. I keep the lower base in water to keep them fresh. Then chop fresh, about an inch from each end. Then chop into one-half inch pieces. When chopped for this recipe, use immediately. Freeze the remainder, raw, in freezer bags or containers.

Ingredients

Rhubarb, 7 ribs (4 cups chopped)

Flour (1 cup)

Oatmeal (3/4 cup)

Brown sugar (1 cup)

Cinnamon (1 tsp)

Butter (1/2 cup melted)

Water (1 cup)

Sugar (1 cup)

Cornstarch (2 tbsp)

Vanilla (1...