As the sun starts to slip away and the wind slows to a gentle breeze, the evening allows time for romance. Dining al fresco, at a beautifully adorned table, with simple food and drink, on a glorious summer night…
Strawberry Rhubarb Bars or ‘squares’, depending on what part of the world you hail from, are a country-kitchen favourite. In New Brunswick, rhubarb comes into season weeks before the strawberries are ripe. Given that strawberry rhubarb is such a delicious combination, someone cleverly – not me – thought of substituting strawberry flavoured Jell-O for the cornstarch. The jello acts as a thickening agent and flavour enhancer. I decided to play it safe by cutting back on the strawberry jello and using a bit of cornstarch. I wanted to minimize any artificial flavour. It worked! These bars have just the right amount of tart and sweet worthy of the title Strawberry Rhubarb.
STRAWBERRY RHUBARB BARS
Makes 9×13 pan
3 cups fresh rhubarb, sliced in ½ “ pieces
2 tablespoons cornstarch
1 ¼ cups sugar
¼ cup water
1 small package strawberry Jell-O
- Dissolve cornstarch in water
- Place all ingredients in a sauce pan over medium high heat and cook til thick.
1 ½ cup oatmeal
1 ½ cup flour
1 teaspoon baking powder
1/2 teaspoon soda
¼ teaspoon salt
1 cup brown sugar
½ cup butter
- Whisk together flour, baking powder, baking soda and salt in a mixing bowl.
- Stir in brown sugar.
- Using a pastry blender, cut in butter until the mixture resembles a coarse meal
- Pat ¾ of crust mixture into a 9 x 13 inch pan.
- Pour rhubarb mixture over top.
- Sprinkle remaining crumb mixture over the top.
- Bake at 350 degrees for 35 minutes.
- Cool completely.
- Cut into squares.
THE LOVE: Make sure you allow your bars to cool completely before slicing.
one year ago: root beer barbecue sauce
two years ago: quinoa and chickpea salad
three years ago: beer bread
Thanks for reading.
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