Strawberry Rhubarb Dessert Bars Recipe
1 1/2 c unsweetened rhubarb,cut
-into 1-inch
1 fresh (or),Frozen
1 1/2 c fresh strawberries,sliced
1 T lemon juice
1/2 c sugar
2 T cornstarch
CRUST INGREDIENTS
1 1/2 c all-purpose flour
1 1/2 c quick-cooking oats
1 c brown sugar,firmly packed
3/4 c land o lakes® butter
-softened
1/2 t baking soda
1/4 t salt
DRIZZLE INGREDIENTS
3/4 c powdered sugar
1 T milk,up to 2 tbsp
Combine rhubarb, strawberries and lemon juice in 2-quart saucepan.
Cover; cook over medium heat, stirring occasionally, until fruit is
tender (8 to 12 minutes).
Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit
mixture. Continue cooking, stirring constantly, until mixture comes to
a boil (about 1 minute). Continue boiling until thickened (1 minute).
Remove from heat. Set aside.
Heat oven to 350F. Combine all crust ingredients in large mixer bowl.
Beat at low speed, scraping bowl often, until mixture is crumbly (1 to
2 minutes). Reserve 1 1/2 cups crumb mixture. Press remaining crumb
mixture onto bottom of greased 13x9-inch baking pan. Spread filling
over crust. Sprinkle with reserved crumb mixture.
Bake for 30 to 35 minutes or until golden brown. Cool completely.
Stir together drizzle ingredients in small bowl. Drizzle over cooled
bars. Cut into bars.
A Pennsylvania 1999 State Fair Butter Cookie Contest Winner.
Strawberry-Rhubarb Pie 1
Yield: 1 Servings
1 unbaked 9-inch pie she11
-with pastry for top
4 cups sliced rhubarb
2 cups sliced strawberries
1 1/2 cups sugar
4 tablespoons flour
1 Pinch salt
1 tablespoon butter
Preheat oven to 425F. Combine rhubarb, strawberries1 sugar, flour, and
salt. Turn into unbaked pie shell. Dot with butter and cover with
pastry strips to make a lattice top. Bake 10 minutes at 4250F, then
reduce 6ven heat to 3500F and bake 30 minutes longer.
Banistable County Fair
|