"I do a lot of cooking and baking in spring and early summer when the rhubarb is tender," writes Lorraine Guzek of Thief River Falls, Minnesota. "This tangy-sweet sauce is delicious over ice cream and so easy to make."
A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. —Audrey Stallsmith, Hadley, Pennsylvania
There's no tastier way to get all the good nutrition of oats—including B vitamins and iron—than a serving of this sweet, tasty crunch. It doesn't get soggy like some crunches do.—Frances Poste, Wall, South Dakota
In Thompson Falls, Montana, Bonnie Krogman uses a boxed cake mix to create this quick and colorful dessert. "I prepare it often in the summer when fresh rhubarb is abundant," she notes. "When I take it to church potlucks, people really cleanup the pan fast."
This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle.
-Mary Pittman, Shawnee, Kansas