Tag: Strawberry

Rhubarb & Strawberry Crumble Bars

Categories Desserts, Recipes4 Comments on Rhubarb & Strawberry Crumble Bars

Rhubarb does not get the hype that she deserves. I am still new to the rhubarb world, and I am kicking myself for waiting so long. I made Claire Saffitz’s rhubarb loaf a few years ago, and I am so excited to bake with it again. With Memorial Day coming up, I needed a dessert to share with my family, and I figured you could never go wrong with a dessert bar. I found these rhubarb crumble bars from Molly’s Home Guide, which I changed a bit by adding lemon zest and almond slices! If you like tart over sweet, then these are the desserts for you!

Ingredients

  • 1¼ to 1½ cups rhubarb, cut into small pieces
  • 1¼ to 1½ cups strawberries, hulled and diced
  • 1 tablespoon lemon juice
  • Zest of 1 Lemon
  • 1 teaspoon vanilla extract
  • 2 tablespoons brown sugar
  • 2 teaspoons cornstarch
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 12 tablespoons softened unsalted butter
  • ⅓ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1⅔ cups plain flour
  • ¼ cup rolled oats
  • ½ teaspoon salt
  • ¼ cup chopped nuts (optional) – I used almonds

Let’s Get Baking

Preheat the oven to 375F

Line a 8×8 square pan with parchment paper and set aside.

In a large bowl, combine the diced rhubarb + strawberries + cornstarch + lemon zest + lemon juice + cinnamon + vanilla extract + salt + brown sugar. Mix well and set aside.

Using a mixer, cream together the butter + brown sugar + white sugar until the mixture is light and fluffy. Slowly add in the flour + oats + salt, mixing until incorporated.

Take 2/3 of the dough and place it into the prepared pan. Using your hands, press the dough evenly into the bottom of the pan to create the crust.

Using a slotted spoon, transfer the fruit mixture into the pressed dough crust. Spread the fruit evenly over the crust.

Mix together the remaining dough mixture with almonds (or nuts of your choice if using). Spring the crumble over the fruit layer, gently pressing it into the fruit mixture.

Bake the bars for 35-40 minutes. The crumble on top should be golden brown. Remove from the oven and allow to cool before cutting.

Enjoy warm or keep in an airtight container in the fridge for about 5 days.

Made with Love,

Hannah

Strawberry Jam

Categories RecipesLeave a Comment on Strawberry Jam

With Summer finally arriving (despite the fact that time no longer feels like a construct due to COVID-19) fruits are finally in season! I was able to go berry picking a couple weeks ago and have been relishing in all of the yummy things I have been able to create out of them. Strawberries were the first to be picked of the season so I am sharing the recipes this week in what I am now titling, STRAWBERRY WEEK!

We are starting the week of first with a jam recipe, strawberry has always been my favorite, I don’t mess around with grape jelly, no thank you! Of course my grandfather’s recipe is just in his brain and did not have any interest in writing it down, so we used a very similar recipe from Kylee Cooks!

Ingredients

  • 1 LB FRESH Strawberries
  • 3/4 Cup Sugar (we cut back the sugar, I like to taste the natural flavors of the berries)
  • 2 TBSP Lemon juice

Let’s Get Cooking

Wash the strawberries really well and slice off the tops and cut in half.

Add berries to a bowl and muddle them in small batches.

Add the berries into a saucepan and add in the sugar. Mix well over medium heat.

Bring the berries to a boil. Once at a boil add the 2 TBSP lemon juice.

Boil for about 15 minutes, or when the jam reaches a temp of 220F. We did not have a thermometer at the time so we just kind of eye balled it. Continue to stir the jam to make sure that it does not burn.

Use the frozen plate test to make sure the jam is ready! Place a few plates in the freezer and make sure they are cold! Once the jam has boiled for 15 min place a TSP of the jam onto the frozen plate. Place back in the freezer for a few minutes. Grab the plate out of the freezer and run your finger through the jam. If the jam does not run back together it is ready to be canned! If it does, allow the jam to continue to cook on the heat for a little longer.

Make sure your jars are nice and clean, heating them in water before canning.

Pour the jam into the jars and screw on the lids. To seal, flip the jars upside down.

Once the jars are sealed refrigerate and use within about 2 weeks!

This stuff is amazing on EVERYTHING & it tastes better when it’s hand-picked and homemade!

Made with Love,

Hannah