While it is still rhubarb season and we don't have any local strawberries yet, we decided to try something new.
For the rhubarb purée, we cooked 6 small to medium stalks of chopped rhubarb with 1 TBSP each of water, brown sugar & butter. Let cool. We ended up with 1 2/3 cups of purée.
Now for the loaf(s), this makes 2.
3/4 C milk
1/2 C rolled oats
1 C butter
2 1/2 C brown sugar
1 2/3 C rhubarb purée
3 1/2 C flour (Speerville organic unbleached)
2 tsp baking soda
2 tsp baking powder
1 tsp cream of tartar
1 1/2 tsp salt
4 tsp Spice mix (pumpkin pie can be used)
1 tsp ground cardamom
1 tsp ground allspice
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 1/2 C dark chocolate chips
First, soak oats in milk.
Cream butter & sugar.
Add eggs to sugar mixture, beat well.
Add rhubarb & oat/milk to egg/sugar mixture, beat more.
Add dry ingredients, except chocolate chips and beat gently until all is mixed.
Fold in chocolate chips.
Pour into 2 9x5x2 pans.
Cook in a 320°F oven for about 1 hour 20 minutes, until done.