Rhubarb Ginger Bars

"To see the Summer Sky
Is Poetry, though never in a Book it lie -
True Poems flee."
 

~Emily Dickinson

I consider myself lucky. I have a friend who gives me rhubarb from his garden every spring.

Making a foil sling by having a foil overhang makes for easy cutting and removal later

So during wonderful and abundant times like these, I search for a good use of it.

cutting the butter into the crust/topping, you could make it easier on yourself by using a food processor

These bars are one excellent use!!!

They are buttery, slightly tart from the rhubarb and spicy from the crystalized ginger.

The crust ready for the oven

If you don't like ginger, don't worry. Don't use it. They will still be delicious.

Chopping up the rhubarb

Cinnamon can be substituted for the ground ginger, or just omit the spice altogether. And of course, omit the crystalized ginger.

I've labeled all of my dry goods in the pantry thanks to my handy label maker, a gift from my sister Melanie, Thanks Mel!

Chopping up the crystallized ginger

Rhubarb down

Topping down

The oats give the topping a nice texture and crunch.

Out of the oven

Oh yeah, buttery, rhubarb goodness

These are so good I think I will make them every Spring!


Another yummy rhubarb idea:

Rhubarb Nut Bread

Vintage cake stand with pink flowers  available at my Etsy shop, House of Lucien.





Rhubarb Ginger Bars

Ingredients


1 1/2 cups (150 g.) quick-cooking, or old fashioned, oats

1 cup (100 g.) all-purpose flour

3/4 cup (135 g.) brown sugar (packed)

3/4 cup, (1 1/2 sticks) (169 g.) unsalted butter

1/3 cup (68 g.) granulated sugar

 2 tablespoons all-purpose flour

3/4 teaspoon ground ginger

2 1/2 cups (250 g.) chopped rhubarb

1/2 tsp. salt

2 Tablespoons crystallized ginger, chopped finely - optional


Directions


Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4. Line a square 8 inch pan with heavy duty foil, extending the foil beyond the edges to create a "sling." You can also use parchment paper instead of foil.

In a large bowl add the oats, flour, brown sugar and salt and stir. Cut the butter into small cubes. Add the butter and cut it into the mixture using a pastry cutter or 2 knives until it resembles coarse crumbs. Or alternately, use a food processor to complete this task.

Set aside 1 1/2 cups (185 g.) of the oat mixture. Press the remaining oat mixture into the bottom of the foil lined pan to make the crust. It might seem like a thick crust. Don't worry.

Bake the crust in the preheated oven for 40  minutes.

Meanwhile, in a large bowl add the 2 tablespoons of flour, the granulated sugar and the ground ginger and mix together. Add the rhubarb and toss to coat.

When the crust is done, add the rhubarb mixture to the hot crust and spread evenly. Add the remaining oat mixture and sprinkle it on top. Sprinkle the crystallized ginger, if using, on top of topping.

Bake for 45-50 minutes, until the top is nicely browned.

Cool on a wire rack. When cool, remove bars by lifting foil from pan. Cut into squares. Store in an airtight container if not eating immediately.