|My Painting of Sunflower|
|My 2nd Painting|
|My 3rd Painting|
|Parchment helps lift the whole dessert from pan|
Meanwhile, I had bought some rhubarb for a second week in a row at the Farmers' Market, and had some of it left in the fridge. With my blood glucose numbers soaring, I had been avoiding desserts, but I had so wanted to make the rhubarb into bars, as I did with the Raspberry Bars, a month ago. In examining the recipe as I had made it, I felt that I could cut back some of the butter and the one egg yolk. I feared to cut back on sugar - rhubarb is tart. As it turns out, the amount of rhubarb I had was less than I imagined, so I added in some blueberries to the fruit mixture. My preference would have been all rhubarb, just to see how it tasted. I had only 3 cups of rhubarb, once cut, instead of the 4 cups I'd hoped for. It was certainly yummy, no matter which fruit goes into it!
|Rhubarb Blueberry Bars|
|Rhubarb Blueberry Bars, sliced|
Rhubarb Blueberry Barsmakes one 13 x 9-inch pan
3 cups rhubarb, sliced thinly
1/2 cup granulated sugar
3 tablespoons cornstarch
pinch of salt
1/2 teaspoon blackberry flavoring (or vanilla extract)
1 cup blueberries
CRUST and TOPPING:
2 1/4 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 sticks (1 cup/8 ounces) cold, unsalted butter
2 whole eggs
1/2 cup sliced almonds
If using parchment to line the pan: cut the parchment so there will be at least 1/2-inch of overhang. Cut diagonally into the corners of the parchment so it can overlap and lay smoothly into the corners. I also trim the points of the parchment at the corners so the points don't blacken too much in the oven. Lightly spray the parchment with nonstick spray and set aside. If not using parchment, spray the pan with the nonstick spray. Preheat oven to 375 degrees (350 on Convection).
Place the sliced rhubarb into a bowl and press or crush it before adding the sugar, cornstarch, salt and flavoring. Mix well and allow to macerate while preparing the crust and topping mixture.
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder and salt and stir together. Using a large holed grater, grate the cold butter into the dry ingredients. If you do not have a large holed grater, simply cut the cold butter into very small pieces. Using either a pastry cutter or hands, cut the butter into the flour mixture until it will hold small clumps. If using hands, rub the mixture between palms repeatedly until this result is achieved. Whisk the two eggs together in a small bowl, and then pour all at once into the crumbly mixture. Use a fork to quickly toss and dampen most of the crumb mixture. It will not be perfectly wet through. Some dry will remain.
Divide about 2/3 of this mixture into the parchment lined pan and gently spread to the edges, pressing only very gently. Bake this bottom crust for 12 to 15 minutes, or until it has just begun to turn golden on the higher spots. Remove from oven. Gently mix the blueberries into the rhubarb mixture, which should now be quite juicy. Pour the whole fruit mixture over the partially baked crust, gently easing the fruit evenly over the crust. Mix the sliced almonds into the remaining crust mixture and sprinkle this (now topping) mixture over top of the fruit. Bake the bars for about 20 to 25 minutes, then reduce heat and bake for 13 to 15 minutes more, or until nicely browned on top and the fruit is bubbly and thick.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest.