5.20.2014

RHUBARB CRISP BARS

Hey there. Things are busy here. The restaurants are open, the farmers' market is up and running, and in the meantime there are radio shows to make and a garden to tend and a very small wild woman to take care of. But I wanted to pop by and say quickly that if you haven't tried this recipe for strawberry rhubarb crisp bars, they're worth a go. 

A few notes: I used all rhubarb instead of half strawberries, as they're not in season here yet, and I recommend not skipping the step where you line the pan with parchment paper, as the bottom will stick. Also, I think you could cut the brown sugar in the topping a bit, especially if you double the recipe, which I did. 


That's all. Happy rhubarb season, everyone.

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