Strawberry Rhubarb Crumble Bars
Ben and Jerry. Batman and Robin. Lennon and McCartney. Lewis and Clark. Strawberries and rhubarb? You bet! These two fruits go together so perfectly. Their intertwined flavors of sweet and tangy make for excellent pies, jams, preserves and dessert recipes such as strawberry rhubarb crumble bars recipe. Strawberries and rhubarb are both excellent sources of antioxidants and both work to help regulate blood sugar levels. They can be equally enjoyed by both healthy people looking to maintain healthy blood sugar and those with type 2 diabetes. Did you know that by eating one cup of strawberries you can offset the blood sugar hike you get from table sugar?! Did you know that rhubarb is an excellent source of vitamin k, calcium and fiber? Did you know that eating 1one cup of strawberries 3-4 times a week has been shown to significantly reduce unwanted inflammation?
Locally strawberries and rhubarb are available in season in June and early July. This is the best time to reap their health benefits and enjoy their amazing flavors. If you grow your own rhubarb, it can be harvested all summer. However to preserve your plant for next season it is best to stop harvesting it in early July. When harvesting rhubarb, choose stalks that are at least 10 inches long. Be sure to cut off and discard the leaves as they are poisonous. Red stalks have higher levels of vitamin K, however they need not be red to be ripe. Pick strawberries when their pinkish red color is the most vibrant and rich in luster. Strawberries are a very soft fruit so use them soon after harvesting or purchasing. Looking for ways to use up that rhubarb and those strawberries? Try these delightfully delicious strawberry rhubarb crumble bars.
This strawberry recipe is a great thing to have on hand for after school snacks, or for school lunches. Some of the ingredients you will need for this bar recipe include some room temperature butter, all purpose flour, salt, vanilla extract and sugar. You will also need some diced rhubarb, diced strawberries, lemon juice, and cornstarch.
To start preheat the oven to 375 degrees Fahrenheit. Then line an eight inch square pan with some aluminum foil, leaving a two inch overhang on two sides. Spray some non stick cooking spray. Then make the crumb mixture. Using an electric mixer set on medium low speed, combine the butter, flour, salt, vanilla and some sugar until the mixture looks like coarse crumbs. Then spread half of the mixture evenly over the bottom of the prepared pan and press down. To make the crumble filling recipe combine the rhubarb, strawberries, lemon juice, cornstarch and remaining sugar in a large bowl. Then spread evenly over the crust in the pan. Then sprinkle with the remaining crumb mixture overtop the fruit. Bake the recipe until it is bubbly and browned, approximately 45 to 55 minutes. Let the pan cool completely on a wire rack. Then using the foil that overhangs out of the pan, slowly lift the strawberry bars out of the pan. Cut into square and serve at room temperature.
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