Field Notes: Strawberry-Rhubarb Dessert Bars

Posted by Erin McKinney on 06/03, 2011 at 09:21 AM

Community Harvest Pick-Up. Photo Credit Erin McKinney.

Tait Farm’s CSA, Community Harvest, kicked off its main season in mid-May with a bang! To see the excitement on our CSA members’ faces when they picked up their “share” of asparagus, Swiss chard, salad mix, and more was so gratifying. We work hard to produce this food, and people couldn’t wait to get home to eat it. Ideas spouted left and right for favorite green garlic recipes and grilled asparagus.

It’s a comforting bustle of people who love being a part of our CSA. Eating is something we all have to do everyday anyway, and when the ingredients are fresh, organic, and seasonal, it adds a whole other ingredient to the meal: contentment.

The rhubarb in this month’s share is deliciously thin and tender. The slender stalks are less fibrous, which makes for great crisps and muffins. We are actually in the process of installing a new rhubarb field (hopefully in 2012) as this one is beginning to show signs of the end of its production.

Enjoy Cindy Tait Law’s recipe for a delicious, seasonal Strawberry-Rhubarb Dessert Bar. Happy eating!

Ingredients

1 jar Tait Farm strawberry-rhubarb conserve
3/4 cup flour
3/4 cup uncooked “quick” oatmeal (not in packets)
1/2 cup packed brown sugar
6 Tbsp butter
1/4 tsp salt
1/4 tsp baking soda

Optional glaze:
1/4 cup powdered sugar
1 1/2 tsp milk

Directions

Preheat oven to 350 degrees. Grease an 8-inch square pan.

In the bowl of a food processor combine flour, oatmeal, sugar, salt, baking soda, and butter. Pulse until crumbly, but well combined. Set aside 3/4 cup of this mixture. Press remaining crumb mixture into pan to form a crust.

Spread the strawberry-rhubarb conserve evenly over the top, leaving a slight border around the sides. Sprinkle remaining crumbs on top, pressing down lightly. Bake for 30-35 minutes, or until golden brown. Cool completely before cutting or glazing.

To make the glaze, combine powdered sugar and milk. Drizzle over bars. Makes 16 2-inch squares.

Read Erin’s previous Field Notes. And don’t forget to submit your favorite strawberries recipe for a chance to win a $25 gift certificate to Harrison’s Wine Grill & Catering! Details here.

{name} Author: Erin McKinney

Bio: Tait Farm Farmer | Community Harvest CSA | Lover of Food and Farming | Author of Field Notes, Community News, and Good Earth e-publication for Tait Farm

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    Mt. Nittany Winery
  • Elk Creek Cafe and Aleworks
  • Fasta Ravioli Company
  • Harrison's Wine Grill & Catering
  • Natures Pantry
  • Tait Farm
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