The Mountain Man and I bought a lot of rhubarb at the farm stand on Mother’s Day. We both love rhubarb, but we always argue about how to prepare it. I want jam and crisp, he wants cobbler and compote.
I decided to split the difference between a delicious crisp and a gross cobbler, and make up some version of rhubarb bars.
I found a simple recipe and got to modifying.
Process 1/3 of a cup of sugar in the food processor, to make it like powdered sugar. Close enough.
Press the crumb mixture into a baking pan. I just grabbed my giant baking pan, which is making a thin crumb layer. I should have used a smaller pan so I got more crumb in every bite! Maybe I’ll do a do-over.
Bake the crumb at 350 for about 13 minutes until it’s bubbling and starting to brown.
We like to enjoy the tartness of the rhubarb, so I used less sugar than any recipes called for. If you don’t like the sourness of rhubarb you can increase the sugar.
Some vanilla ice cream would make this company-worthy as dessert. Or some crème fraiche would make it breakfast.
I had to send these to work with the Mountain Man so that I didn’t eat them all. I’m pretty sure he ate them all in his truck on the way to work.
We’re going to have to make another batch. And a rhubarb pie.
I’ve already got another batch of bars in the oven, all the rhubarb chopped and pie dough chilling in the fridge.
I’ve decided I want to put a skylight in my kitchen.