[Image]Okay, I know you're supposed to start a recipe post with the finished product. But we scarfed it down so fast that I didn't get a chance. In fact, my husband finished the rhubarb crumb bars off at breakfast this morning. He was lucky I was out doing a bird survey or I might have beat him to them. So here's a photo of the rhubarb I'm going to use for the second batch. 
Our wonderful neighbor had given us a bunch of rhubarb and I looked on the internet until I found a recipe that sounded healthy. It's got oatmeal in it, so it's got to be healthy. We'll ignore the butter, sugar, and brown sugar part of it. Besides, rhubarb, always needs a little help, doesn't it? 
Here's the recipe, a tasty dessert (or breakfast) good in or out of the desert:
Ingredients:
Top and bottom "crust"
1/2 cup butter, (melted)
1 cup brown sugar (packed)
1 cup flour
3/4 cup oatmeal (uncooked)

Filling
1 egg (beaten)
1 Tbls butter (softened)
3/4 cup sugar
1-1/2 Tbls flour
1/4 teas nutmeg
2 cups rhubarb (cut into 1/2" pieces)

Directions:
Mix butter, brown sugar, flour, and oatmeal, until crumbly. Press 1/2 into greased 9" square pan. In another bowl, beat egg, mix in butter, sugar, flour, nutmeg and rhubarb. Beat until smooth. Top with other half crumb mixture, press mixture down lightly. Bake at 350 degrees for 20-25 minutes.

If you happen to have lots of rhubarb and need more ideas of what to do with it, here's a website to the rescue: http://www.rhubarbinfo.com/