Here’s a fact about rhubarb: it’s an excellent source of fiber, calcium, and vitamin K.  Here’s another fact about rhubarb: University Lutheran Church has been celebrating this vegetable (another fact! It’s not a fruit) for 32 years at the 32nd ANNUAL RHUBARB FESTIVAL in Grand Forks, North Dakota on Saturday, June 13, 2026!

The Rhubarb Festival takes place from 10am-1pm at 2122 University Avenue.
Quilts, plants, cookbooks, raffle, bake sale and lunch! Come for one or come for all.

The Rhubarb Festival is led by the Women’s Group, which supports local charities, global missions and sends children to Bible camp with proceeds.

Pauline Bondy started the Rhubarb Festival 32 years ago (the photo below of the three women in the rhubarb t-shirts is Pauline and her two daughters).  Here is her RHUBARB STRAWBERRY CRISP recipe:

2C rhubarb, sliced
1 pint strawberries, halved
3T cornstarch
1C brown sugar, divided
1/2C melted butter
1-1/2C quick-cooking oatmeal
1/2C flour
1t cinnamon

Mix rhubarb and strawberries.  In a small bowl, mix cornstarch and half of the brown sugar.  Add to fruit mixture, stir well, and place in 8×8” baking dish.  In a medium bowl, mix oats, flour, cinnamon, and the rest of the brown sugar.  Stir in melted butter, and sprinkle over the rhubarb mixture.  Bake at 300-degrees for 1 hour.  Serve hot with ice cream or whipped cream.