Rhubarb Crunch!

The cold rains have plumped up the rhubarb to an unbelievable sweet crispiness (they actually crack when you peel them)! So I went ahead and harvested some fall honey from frames I had saved to feed back to the bees - in the event of another long winter. But it has been nice and they are feeding themselves just fine. Honey is the second main ingrediant to this dish. This was a recipe out of an old police auxilary book, substituting honey for sugar, as follows: 1c flour, 1/2 cup honey, 1/2 cup butter. Knead together thoroughly and place in the bottom of a cooking pan, bake 10 minutes at 350 degrees, or until it begins to brown. 4c rhubarb, peeled and thinly sliced. Place rhubarb in a bowl and pour boiled water over them allowing to sit for 3 minutes. Then drain. 2 eggs and 1c honey, thoroughly whipped together. Struesel topping: 1/2c flour, 1/2 cup rolled oats, 1/4c butter, 1/4c honey, 1/2 tsp cinnamon, knead all the ingrediants together. After placing rhubarb into pan with baked crust, pour the eggs and honey over them, then sprinkle on topping, bake 40 minutes! I made a video of the honey harvest. This is what real honey looks like!

sitting here with a lap full of drool right now. man,that sounds good!