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, but the fruits aren’t available at the same time why not substitute strawberry flavoured Jell-O for the cornstarch. The jello would act 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 Bars.
I know it’s unthinkable that I cheated with strawberry jello powder but don’t judge me before you try these deliciously scandalous squares.
It all started innocently enough. As I stood in my kitchen, armed with fresh strawberries and the last of my tart rhubarb, an insidious shortcut idea popped into my head.
Why not sub out the strawberries and cornstarch for jello? What started out as a lark worked like a charm.
We’re all settled into the farm for the summer. This is the time of year we entertain most weekends inviting friends and family to enjoy our little piece of heaven. When the weather cooperates there’s nothing I love more than dining al fresco at a beautifully adorned table, with simple food and drink, on a glorious summer night.
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.
Thanks for reading.
FOR THE FILLING: FORTHE CRUST: THE LOVE: Make sure you allow your bars to cool completely before slicing.
FOR THE FILLING:
THE LOVE: Make sure you allow your bars to cool completely before slicing.