All About Barb

 Rhubarb, that is. Such a polarizing plant. You either love it or despise it. I happen to love it and will eat it raw. Just peel and munch. Delish. Since relocating to Maine, I have found myself embedded with fellow rhubarb lovers. These recipes are some of the best ways I have found to enjoy it.

Rhubarb Syrup

1 lb rhubarb, washed and sliced

1 quart water

1 Cup sugar

Mix ingredients and simmer, covered on low heat until rhubarb is soft and mushy. Strain liquid into a bowl, pressing out liquid. Let cool. You have essentially made rhubarb simple syrup. Reserve cooked rhubarb and serve on crackers with salty cheese like feta or ricotta salata. Add the syrup to water for a light refreshing juice or mix it into your favorite cocktail. 

Strawberry Apple Rhubarb Oatmeal Bars

Adapted from Bunson Burner Bakery

Fruit Filling

1 quart strawberries, sliced
2 cups (approximately 6 stalks) rhubarb, sliced into half-inch pieces

2 honeycrisp apples. cored, peeled and diced
1/2 cup granulated sugar
1 tablespoon lemon juice
4 teaspoons cornstarch
1 tablespoon vanilla extract

Cookie Layer
1 3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup unsalted butter, room temperature
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tablespoon vanilla extract
3 cup rolled oats

1. To prepare the strawberry/apple/rhubarb layer, combine all ingredients in a medium saucepan and toss with a wooden spoon to coat the fruit.  Cook over medium heat until rhubarb is fork-tender and juices have thickened, about 6-8 minutes.  Set aside to cool.
2. Preheat the oven to 350F.  Cover a 9×13-inch baking pan with aluminum foil, leaving an overhang on both ends of the pan.  Spray the foil with nonstick cooking spray.
3. In the bowl of a stand mixer, beat butter on medium speed until fluffy, about 2 minutes.  Add sugars and beat until well combined, another 2-3 minutes.  Reduce mixer speed to low and add in eggs, one at a time.  Add vanilla and mix until combined.
4. Add flour, baking powder, salt, and spices and mix on low speed until just combined.  Add in oats and mix on low speed, stirring by hand a few times to evenly incorporate the oats.
5. Press 3/4 of the dough mixture evenly into the foil-lined baking pan.  Place the remaining quarter of the dough mixture into the freezer for 10-15 minutes.
6. Spread the fruit compote over the layer of pressed dough, spreading evenly over the surface with a rubber spatula.  Crumble the remaining chilled dough over top of the fruit.
7. Bake for 60-70 minutes, until the crumble layer is golden brown.  Cool completely in the pan on a wire rack.
8. Remove from the pan using the foil handles.  The bars are heavy, so the center may require support from a spatula – it will start to sag when lifted by the foil.  Slice into 18 large bars or 24 squares.

I have also made this with blueberries and with blueberries with sweetened mascarpone cheese. Both were fantastic.