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--- strawberry_rhubarb_bars [2020/07/07 02:55] – created court
+++ strawberry_rhubarb_bars [2025/07/31 14:54] (current) – court
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-**Strawberry Rhubarb Bars**
+**Rhubarb Crumble**
+//Serves 6-8//
 __Ingredients__
-Crumb layers
+Filling:
-  * 1 1/3 cups (188g) all-purpose flour
+  * About 2 lbs rhubarb stalks, peeled and cut into 1-inch cubes (6½ cups/783 grams)
-  * 1/2 tsp baking soda
+  * 1¼ cups (251 grams) granulated sugar
-  * 1/4 tsp salt
+  * 3 tbsp all-purpose flour
-  * 1 1/3 cups (120g) rolled old fashioned oats
-  * 1/2 cup (110g) packed light brown sugar
-  * 1/2 cup (110g) granulated sugar
-  * 3/4 cup (170g) unsalted butter, melted
-  * 2 tsp vanilla extract
-Filling
+Topping
-  * 2 cups hulled and diced strawberries (from 12 oz whole or more) - can also use frozen
+  * 1 cup (128 g) all-purpose flour
-  * 2 cups diced rhubarb, sliced 1/4-inch thick
+  * ¼ cup (52 g) granulated or brown sugar
-  * 1 Tbsp fresh lemon juice
+  * ¼ tsp baking powder
-  * 1/3 cup (71g) granulated sugar
+  * Pinch of salt
-  * 1 Tbsp (9g) cornstarch
+  * Pinch of ground ginger
+  * Pinch of cinnamon
+  * ½ cup (113 g) cold unsalted butter, cut small or grated on the big holes of a box grater
+  * ½ cup finely chopped or ground pistachios (technically optional, but should not be!)
 __Instructions__
-Preheat oven to 350F. Butter a 9 by 9-inch baking dish.
+Prepare the filling: Toss the rhubarb cubes with sugar and flour. Set aside and let macerate while you make the topping, about 20 minutes.
+Make the topping: Put flour, sugar, baking powder, salt, ginger and cinnamon in a bowl, and stir together. Add butter and work into flour with fingers or a fork, as if making pie dough. The mixture will be loose and crumbly. Stir in the pistachios, if using.
-For the crumb layer: In a mixing bowl, whisk together flour, baking soda and salt, oats, and sugars.  Whisk vanilla into melted butter then pour melted butter over oat mixture. Stir with a spatula until mixture is evenly moistened. Press 2/3 of the mixture into prepared baking dish, set aside remaining 1/3.
+Heat oven to 375 degrees. Transfer sugared rhubarb to a 9-inch baking dish, about 3 inches deep. Sprinkle topping loosely over fruit to a depth of about 1 inch.
-For the filling: Add diced fruits to a medium mixing bowl and toss with lemon juice. In a small mixing bowl, whisk together sugar and cornstarch. Pour sugar mixture over fruit mixture and toss to coat.
+Place dish on a baking sheet and bake for about 1 hour, until topping is golden and filling is visibly bubbling at the edges. Cool slightly before serving.
-Pour filling over bottom crumb layer in baking dish.
-Evenly sprinkle remaining 1/3 crumb mixture over top. Bake in preheated oven until top is golden brown and crisp and filling is bubbling, about 45 - 50 minutes.
-Cool on a wire rack until warm then cut into squares. Serve warm with vanilla ice cream if desired.
+from: https://cooking.nytimes.com/recipes/1023092-rhubarb-crumble