Rhubarb

You'll need

• 6 cups rhubarb, cut into ½-inch pieces
• 1 cup sugar
• 3 tablespoons flour
• 1 teaspoon vanilla
• Topping: 1 cup old-fashioned oats
• ¾ cup flour
• ¾ cup brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup cold butter, cubed

How to make it

1. Heat the oven to 350°F and butter a 9×13 pan.
2. Toss the rhubarb with sugar, 3 tablespoons flour and vanilla. Spread it in the pan.
3. Mix the oats, flour, brown sugar, cinnamon and salt. Work in the butter with your fingers until it's crumbly.
4. Sprinkle the topping over the rhubarb.
5. Bake 45 to 50 minutes, until golden and bubbling at the edges. Let it cool 15 minutes before serving.

You'll need

• 8 cups chopped rhubarb
• 8 cups water
• 2 cups sugar
• 1 can (12 oz) frozen pink lemonade concentrate
• Lemon-lime soda or sparkling water, for serving

How to make it

1. Simmer the rhubarb in the water for about 20 minutes, until it falls apart.
2. Strain through a fine sieve. Don't press too hard, or the juice gets cloudy.
3. Stir the sugar into the hot juice until it dissolves. Add the lemonade concentrate.
4. Pour into a freezer container and freeze overnight. Stir once or twice as it freezes.
5. To serve, scoop slush into a glass until it's half full and top it off with lemon-lime soda.