Wednesday, May 27, 2009

Strawberry Rhubarb Crumb Bars





At the farmer's market, I picked up some great looking Rhubarb to try for the first time. Yup, you heard me. I've never had rhubarb until last weekend! But I have always been really curious to try it, so I thought what better time than now! I've seen a lot of pie recipes, but I really wanted to make something that I could easily pass out at work. So I found these bars on the Land O'Lakes website and it looked like the perfect recipe!!!

These were SO good. I was very pleasantly surprised with how it tasted combined with the strawberries. I tried rhubarb raw at first, and was very much hoping it would taste much different when it was cooked, and thankfully it did!!! Additionally, the crumb crust and topping is fantastic. These went like hot-cakes at my office, and even people who said that the "didn't like rhubarb" were totally impressed with them. This was a great, easy dessert to make with rhubarb.

Ingredients
Source: Land O'Lakes

Filling
1 1/2
cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
1 1/2
cups sliced fresh strawberries
1
tablespoon lemon juice
1/2
cup sugar
2
tablespoons cornstarch
Crust
1 1/2
cups all-purpose flour
1 1/2
cups uncooked quick-cooking oats
1
cup firmly packed brown sugar
3/4
cup LAND O LAKES® Butter, softened
1/2
teaspoon baking soda
1/4
teaspoon salt

Drizzle
3/4
cup powdered sugar
1 to 2
tablespoons milk

Directions
Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).

Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.

Heat oven to 350°F. Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.

Bake for 30 to 35 minutes or until golden brown. Cool completely.

Combine all drizzle ingredients in small bowl. Drizzle over cooled bars. Cut into bars.

9 comments:

Erin said...

Gorgeous. Drool worthy. Great job!

Melissa said...

Oh boy - these look great! I love rhubarb. Maybe I should pick some up at the store soon so I can make this!

Kerstin said...

Gorgeous pictures! Your bars look fantastic - strawberry and rhubarb are so perfect together!

madebymel said...

I have never had rhubarb! But I totally trust your judgement and this looks like a great recipe to buy!

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Anonymous said...

I used a food processor for the crust, since my butter was still hard.....tasted like graham cracker crust- was great.

These were great bars, but I think I'll double the filling next time...the filling was awesome!

Anonymous said...

Just made this, but doubled the filling. Mmmm!!

Anonymous said...

Delicious! (I doubled the filling.)

Anonymous said...

made this last night my husband who isn't big on rhubarb said it was really good and most people at work want the recipe. definitely going to making this again, very soon

 

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