Monday, May 18, 2015

Rhubarb Bars



This is the time of year that I turn to my seasonal produce recipe book. I love having recipes organized by fruits and vegetables. Rhubarb producing well? Fill to the rhubarb section so that I don't forget a favorite recipe. Or maybe try a new recipe that I had stored there.

This recipe is one I clipped last year from the Lancaster Farming newspaper but never tried. But one taste and my family decided it was a keeper. Ed liked it best warm; it tasted like rhubarb crisp. I think I preferred it cold but either way it was consumed quickly.


Rhubarb Bars
(adapted from a recipe in Lancaster Farming)

Filling:
3 cups rhubarb
1 cup sugar
2 T cornstarch
1/4 cup water
1 tsp vanilla

Crust and Topping:
1 1/2 cups flour
1 1/2 cup oatmeal
1 cup butter
1 cup brown sugar
1/2 tsp baking soda
1/2 cup chopped nuts, optional
1 3 oz- packaage strawberry jello (1/3 cup)

Mix rhubarb, sugar, cornstarch, and water. Cook until thickened. Cool and add vanilla.

Mix flour, oatmeal, butter, brown sugar, and baking soda together until crumbly. Add nuts. Pat about half of the crumbly dough into 9x13 pan. Press down. Spread the cooled rhubarb mixture over crust and sprinkle with gelatin. Sprinkle other half of crumbs on top. Bake in a 375 degree oven for 30 minutes or until light brown.

9 comments :

  1. Oh this looks delish! Perfect to use up some of the rhubarb in the garden :-)

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  2. Hello! First time to comment, but I love new recipes! I know rhubarb is often paired with strawberry, but can it be paired with anything else and get a similar taste? I am severely allergic to anything that has "natural" strawberry flavoring in it. I'm not sure if the jello has any natural flavoring in it, I would have to check that first, but was just curious when I read the recipe. I enjoy your blog very much.

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    Replies
    1. I think you could let jello out of this recipe and it would turn out fine. The jello gives it the nice red color that you see peeking out of the crust and also helps it set up nice when it is cold. But if you eat it warm and don't mind a soft bar or a less striking color, just let it out.
      Gina

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    2. Gina, this looks scrumptious !! My rhubarb is ready and I'll have to give this a try! :)
      Southern Ladye, you could try raspberry jello. Raspberries and rhubarb are a great combination too. In fact, so are blueberries or blackberries! :)
      If you all enjoy rhubarb jam, you should give rhubarb and a combination of berries together for a try, another yummy combination. :)
      Gina, I'll have to give this recipe a try tomorrow, Lord willing.
      Thanks,
      Carie

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    3. Thanks for the comments! I did check jello and it has no natural flavoring so I am going to give it a try, although the other combinations sound just as good!!!

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  3. hello gina,
    mmh ...that looks delicious. thanks for sharing the recipe!!
    blessings,
    regina

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  4. Looks like a good one! My rhubarb is just about ready..we are behind most places here in Mckean county. We are very close to Bradford,which quite often has the national low temp. I wish our growing season was longer,but we always make do(just later!) Thanks for the recipe..do you have any others for rhubarb?

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  5. Dear Gina
    Thank you for all your sharing just wonderful. In Australia we often combine apple and rhubarb. Either as a stewed fruit, or with a sponge or crumble on the top.

    Blessings Marie

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  6. I love rhubarb and am glad to have another rhubarb recipe. Thank you!

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I'm still learning how to be a joyful homemaker and I'd love to hear from you!

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