I’m probably going to change this to the official rhubarb blog.
Seriously. It’d be perfect. I love rhubarb. I constantly dream of ways to use it. And because rhubarb is so brief and seasonal—spring and a very short fall season—I only have to commit to a few weeks of work. I can do that.
But that’s a little niche even for me, I guess. You can’t blame me for trying though.
I had a hard time finding rhubarb this year. It seemed like it showed up everywhere very late in the game. For this reason, and in an effort to not over harvest my own plants, I bought close to four pounds when some of those pink spears finely made their appearance. I wanted to take the box that it was on display in at the grocery store. The produce clerk said “no”. Such is life.
Since most of my rhubarb bakes as of late have been breakfast oriented—like my rhubarb-ginger scones and rhubarb-cheese danishes—I decided a sweeter dessert treat was in order (that said, I take no issue with eating virtually any dessert for breakfast). These rhubarb bars, or rhu-bars (C’MONNNNN!), are just like those crumbly fruit bars that you usually see with blueberries or strawberries. The base crust and crumbly top are the same pastry so it’s an incredibly simple recipe with little finickiness to it; cut with a little almond flour adds an extra crunch to the crumble and a sweet, nutty flavor that rhubarb loves. The rhubarb itself is sharp and tart but perfectly balanced with some sweetness. It’s that contrast that makes rhubarb so desirable.
It’s the perfect spring sweet to showcase rhubarb! You could add strawberries to it if you prefer, but… no.
And there’s more rhubarb HERE!
And if you’re a rhubarb fanatic, or just want to follow the ramblings of a lunatic that is, follow me on BLOGLOVIN’.