It’s not too late to pick some rhubarb for your next dessert or to freeze some to get you through the long winter. I’ve been doing a little of both the past couple of weeks.

I’ve vacuum sealed and frozen several 4-cup bags of the “pie plant” as it has come to be known in the U.S. as well as throwing together a couple of tasty desserts.

I recently shared a recipe for one of the desserts, Rhubarb Dream Bars, which has become a family favorite. And just the other day, I made the following dessert, which also is going to find its way into my trusty recipe box.

I highly recommend both recipes. But don’t wait too long to give them a try. With temperatures heading back into the 90s, the days of fresh rhubarb are numbered. You certainly don’t want to cut into your winter supply before the snow flies.

Strawberry Rhubarb Crunch
1 cup all purpose flour
¾ cup quick cooking oatmeal
1 cup brown sugar
½ cup melted butter
1 teaspoon cinnamon
4 cups rhubarb, diced
1 cup strawberries, cut in quarters
1 cup white sugar
1 cup water
2 tablespoons cornstarch
Vanilla ice cream or whipped cream for serving
Preheat oven to 350 degrees. In a medium bowl, combine the flour, oatmeal, brown sugar, melted butter and cinnamon until crumbly. Press ½ of the crumb mixture into a greased 9-by-9-inch or 11-by-7-inch baking pan.
Spread the strawberries and rhubarb in the pan. In a small saucepan, combine the white sugar, water and cornstarch. Bring to a boil over low heat. Continue to cook and stir until the mixture is thick and clear. Pour over the rhubarb in the baking pan. Top with the remaining ½ of the crumb mixture.
Bake for 1 hour. Cool at least slightly before serving. To serve, cut into squares and top with ice cream or whipped cream. Best served warm.