Fruit Crisp

6 cups of fruit (cubed rhubarb, sliced and cubed fresh strawberries, peeled and cubed apples)
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
 
Topping:
1 cup flour
3/4 cup brown sugar
1/2 cup quick-cooking rolled oats
1/2 cup butter, melted
 
Heat oven to 375 F.
 
Mix all the chopped fruit in a large bowl.  Add the sugar, flour, and cinnamon, and stir until combined.
 
Place the fruit in an ungreased 8-inch square pan or medium-sized oval pan.  Combine the topping ingredients and sprinkle over the fruit.  Bake for 40 minutes.

 
From CBC North Arctic Kitchen

Rhubarb Sharbat

500 grams (1 pound) rhubarb, roughly chopped

400 grams (a little over 3/4 pound) sugar

250 ml (1 cup) water

1 lime, juiced

2 tablespoons rose- or violet-water (optional)

Combine the rhubarb and sugar in a large, heavy-based saucepan and leave to macerate for 1 1/2 hours.  

Add the water and bring to a boil over a low heat, stirring until the sugar has dissolved.  Increase the heat and simmer gently for 20 minutes.  Strain through a piece of cheesecloth or muslin, then return the strained juice to the pan.  Add the lime juice.  Boil as needed to thicken the syrup.  Remove from heat.  When cool, add rose- or violet-water if using.

To serve, mix 1 part syrup with 3 parts chilled water or seltzer.

Makes 400 ml (1 2/3 cups).

From Saraban by Greg and Lucy Malouf

Note:  The leftover sugary rhubarb paste makes really wonderful rhubarb turnovers!