Have you ever tried rhubarb? I’ve met many people who had never tried it, and of those that have tasted it, it seems people have a love/hate relationship with it. If I had to describe rhubarb, I’d have to say it’s as if strawberry and celery had a child. It goes well in baked recipes paired with sweet berries, or in this case, zingy ginger.
This week at my office we’re having a bake sale and holding raffles for Susan G. Komen Race for the Cure®, ending with attendance at the race in DC. I’m thinking I might take a risk and make these rhubarb crumble bars. They’re pink and festive for breast cancer awareness, but will anyone buy them? Or maybe I’m secretly hoping no one buys them so I can eat them all.
You can use this recipe as a base and swap out any fruit you like. I prefer it with a touch of cardamom in the crumb topping, but you can swap it out with a different spice or omit it altogether. Pink peppercorn would go nicely and be extra-festive.
I grew up in Minnesota and it’s a BIG deal there. Most all of the graduation open houses had rhubarb punch…and I’ve had bars and pie and a whole slew of other rhubarb dishes. I’ve never personally made anything with it though as an adult and I keep meaning to. I haven’t had it in years and I miss it 🙂
Just wanted to stop by and welcome you to Group D in the Secret Recipe Club – looking forward to having you in the group! If you need anything, feel free to email me: fantasticalsharing1 AT gmail DOT com
http://www.fantasticalsharing.com