Field Notes: Strawberry-Rhubarb Dessert Bars

Posted by Erin McKinney on 06/03, 2011 at 09:20 AM

The rhubarb in this month’s share is deliciously thin and tender. The slender stalks are less fibrous, which makes for great crisps and muffins. We are actually in the process of installing a new rhubarb field (hopefully in 2012) as this one is beginning to show signs of the end of its production.

Enjoy Cindy Tait Law’s recipe for a delicious, seasonal Strawberry-Rhubarb Dessert Bar. Happy eating!

Ingredients

1 jar Tait Farm strawberry-rhubarb conserve
3/4 cup flour
3/4 cup uncooked “quick” oatmeal (not in packets)
1/2 cup packed brown sugar
6 Tbsp butter
1/4 tsp salt
1/4 tsp baking soda

Optional glaze:
1/4 cup powdered sugar
1 1/2 tsp milk

Directions

Preheat oven to 350 degrees. Grease an 8-inch square pan.

In the bowl of a food processor combine flour, oatmeal, sugar, salt, baking soda, and butter. Pulse until crumbly, but well combined. Set aside 3/4 cup of this mixture. Press remaining crumb mixture into pan to form a crust.

Spread the strawberry-rhubarb conserve evenly over the top, leaving a slight border around the sides. Sprinkle remaining crumbs on top, pressing down lightly. Bake for 30-35 minutes, or until golden brown. Cool completely before cutting or glazing.

To make the glaze, combine powdered sugar and milk. Drizzle over bars. Makes 16 2-inch squares.

Read Erin’s previous Field Notes. And don’t forget to submit your favorite strawberries recipe for a chance to win a $25 gift certificate to Harrison’s Wine Grill & Catering! Details here.

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