Alas, I have no new stories … but I do have a yummy recipe to share. Serve these treats for breakfast or dessert.

Apricot Rhubarb Squares

2 c. diced rhubarb

1 c. granulated white sugar

1 cinnamon stick

4 whole cloves

2 whole allspice

2 T. water

1/2 c. dried apricots, diced

1 c. rolled oats

1 c. dark brown sugar, firmly packed

1/2 c. all-purpose flour

1/3 c. unsalted butter

1/2 c. finely chopped pecans

1 T. cinnamon sugar

1. Place rhubarb, white sugar, cinnamon, cloves, allspice and water in a medium size non-stick pot over medium heat. Bring to a low simmer and continue to simmer for about 10 minutes or until the rhubarb is soft and the mixture resembles melted jam. When done cooking, the mixture should measure about 1 to 1 1/4 cups. Remove from heat and set aside to cool. Remove the cinnamon stick, cloves and allspice. (Count to make sure that you have them all.) Stir in apricots.
2. While the mixture is cooling, preheat oven to 350 degrees F. Generously butter an 8” square baking pan.
3. In medium bowl whisk together oats, brown sugar, and flour.  Using your hands, cut in butter until the mixture forms pea-size crumbs. Mix in pecans. Evenly press 1 1/3 c. of the mixture into the bottom of the buttered baking pan. Spread the apricot rhubarb mixture over the oatmeal base. Top with the remaining crumb mixture. Sprinkle top evenly with cinnamon sugar.
4. Bake for approximately 43 to 47 minutes or until the top is golden and the filling is bubbly. Cool on a wire rack before cutting into squares. If desired, chill before serving. Refrigerate any leftovers.

Apricot Rhubarb Squares