Because you need to. Now is the season for it. Don’t be scared of this hot pink celery! It is delicious – I will show you.
I have been
hording saving a recipe from Better Homes and Gardens for Oaty Rhubarb Streusel Bars since 2008. I didn’t try them until last year. Big mistake; huge. Rhubarb is crazy colorful and cooks up very sweet like strawberries. In fact I was such a rhubarb novice I had no idea how much to buy (I still really don’t) so I had to use half strawberries and half rhubarb and I actually like the recipe better that way.
If you like crumbles and cobblers this is the recipe for you. I included the instructions for the icing but I don’t use it. They are sweet enough on their own. Oh and don’t mess around and try not to use the foil. They will glue themselves to the pan. Cook them on the foil then plate up if you are taking them somewhere.
Oaty Rhubarb Streusel Bars
1 ½ cups quick-cooking rolled oats
1 cup all-purpose flour
¾ cup packed brown sugar
¾ cup butter
¼ cup granulated sugar
2 tablespoons all-purpose flour
½ teaspoon ground ginger
2 cups fresh sliced rhubarb (or 1 cup rhubarb and 1 cup strawberries)
1 tablespoon finely chopped crystallized ginger (optional)
1. Preheat oven to 350 degrees F. Line 8x8x2-inch baking pan with heavy foil extended beyond pan edges.
2. In large bowl stir together oats, the 1 cup flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup oats mixture. Press remaining on bottom of prepared pan. Bake 15 minutes.
3. Meanwhile, in medium bowl stir together granulated sugar, 2 tablespoons flour, and ground ginger. Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved oats mixture; press lightly.
4. Bake 30 to 35 minutes, until top is golden and filling is bubbly. Cool on rack. Sprinkle crystallized ginger.
5. Lift from pan; cut into bars. Store, covered, in refrigerator up to 2 days. Makes 16.