Strawberry Rhubarb Bars.

Thanks for sticking with me through my hiatus...it's bound to continue for a few more weeks, but don't worry we're still eating and even trying new recipes...many of which are being saved to share on a rainy day!


This evening I bring you a recipe that I've tempted my facebook fans with for a couple weeks now.  Sorry about that!  Our rhubarb is still going strong, so I hope yours is the same and you can make these easy and tasty bars!

Strawberry Rhubarb Bars.
(Recipe Adapted from Land'o'Lakes)
2 cups rhubarb (chopped into bite size pieces)
2 cups strawberries (chopped into bite size pieces)
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons corn starch
1 cup all purpose flour
1/2 cup whole wheat flour
1 1/2 cups oatmeal
1 cup brown sugar
3/4 cup butter (softened)
1/2 teaspoon baking soda


Combine rhubarb, strawberries and lemon juice in a saucepan. Cover and cook over medium heat until fruit is tender (about 10 minutes).  Combine 1/2 cup sugar and cornstarch in small bowl then add to the fruit mixture.  Cook until mixture comes to a boil.  Boil and stir until thickened.  Remove from heat and set aside.  Combine flour, oatmeal, brown sugar, butter, and soda in large bowl. Beat until mixture becomes coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 9x13 baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.  Bake in a 350 degree oven for 30 to 35 minutes or until golden brown. Cool completely. 

Rhubarb Ice Cream.

Another recipe that I found about a month ago that I have been waiting to make!

I loved that this ice cream did not involve eggs or a lengthly cooking process. It went together very quickly and tasted delicious! It was a sweet reminder of the rhubarb sauce that Gary and I make each year. A favorite recipe passed down from Gary's grandmother.

The ice cream was not overly sweet - I bet it would taste even more phenomenal had I used the recommended cherry blossom extract or rose water. I might need to make an online purchase to get one or both of these products!!

Rhubarb Ice Cream

(recipe adapted from Not Without Salt)

3 1/2 cups rhubarb (cut into chunks)

1/2 stick butter

Seeds of 1 vanilla bean

1 teaspoon vanilla

1 cup brown sugar

1/4 teaspoon salt

2 cups heavy cream

1 cup milk

Combine the rhubarb, butter, vanilla extract, seeds of vanilla bean, sugar, and salt in a saucepan. Cook (covered) over medium heat until rhubarb is soft (about 15 minutes). Break up rhubarb. Allow mixture to cool slightly. Add heavy cream and milk. Mix well. Place in freezer for about 10 minutes to completely cool down the mixture. Once cooled, prepare ice cream as directed by your ice cream machine's directions.

Rhubarb Tart with Citrus Glaze.

I eyed up my inspiration for this dessert a month ago. Ever since that I have been waiting and waiting for our rhubarb to be ready. Finally this weekend, my husband gave me the go ahead! And, so, here it is! My first rhubarb disk of the year - rhubarb tart with citrus glaze!

Rhubarb Tart with Citrus Glaze.

(adapted from Epicurious)

1 cup orange juice

2 tablespoons lime juice

1/2 cup sugar

3/4 pound of rhubarb (thinly sliced - diagonally)

1 sheet frozen puff pastry (thawed)

1/2 teaspoon orange zest

Stir together the orange juice, lime juice, and sugar. Add the rhubarb (thinly sliced) and let stand for 10 minutes. Stir occasionally.

Lightly flour work surface. Cut pastry in half lengthwise. Roll out each piece until doubled. Arrange each pastry on an ungreased baking sheet.

Make a 1/2 inch boarder around the outside of each pastry by lightly scoring a line all around the rectangle. Prick pastry several time inside boarder with a fork.

Strain rhubarb - setting aside the liquid. Top each pastry with equal amounts of rhubarb (overlapping slightly). Fold boarder up over rhubarb slightly.

Bake until pastry is puffed and golden - about 30 minutes.

Meanwhile, boil reserved liquid in a small saucepan until reduced to about 1/4 cup. This takes about 20 minutes.

Transfer tarts to a rack. Brush rhubarb and pastry with glaze. Sprinkle with zest.

This was worth the wait! And it is so easy. The sweetened orange juice offset the tartness of the rhubarb for the perfect sweet/tart mix!

Make sure you reduce your glaze all the way. And use a pastry brush to apply the glaze. I didn't and it made the tart soggy. :( Not that it wasn't delicious when it was soggy!!

Strawberry-Rhubarb Jam.

I think it is safe to say we finally made it past the wintery drear. Sure, it's a cold, cloudy weekend, but the time has come. It my possession are this season's first stalks of rhubarb from our patch!!

My best suggestion for this cold and blustery day is to get yourself some rhubarb and strawberries and making yourself a few batch of this easy and delicious jam. I promise this is the best strawberry rhubarb jam you will find. I've tried many recipes and finally found a winner in this!!

Strawberry-Rhubarb Jam
(from my little rhubarb book)
4 cups fresh rhubarb, diced
4 cups granulated sugar
1 cup fresh strawberries, cut into small pieces
1 3-ounce packing of strawberry-flavored gelatin dessert mix

Mix rhubarb, sugar, and strawberries in a large saucepan. Bring to a boil, then reduce heat; stir in dry gelatin. Pour jam into freezer containers. Store in the refrigerator 2 weeks or freeze to enjoy all year-round!

Makes about 3 half pints.