Strawberry Rhubarb Crumb Bars

When I saw this recipe featured on White On Rice Couple I could not resist, I had to make it soon, soon as in that day so I could have it for dessert that night. I'd never had rhubarb before, not in a bar or a cake or by any other means. It was nothing against rhubarb, the opportunity just had never presented itself. I have been wanting to try rhubarb for quite some time, especially after seeing so many delicious looking recipes with rhubarb as the prime ingredient. So when I came across this recipe I decided it was time to venture into the unknown and give rhubarb a try.

Here are a few before and after thoughts on rhubarb now that I have tasted it and done a little research

Before - Rhubarb looks like celery so it must taste like celery.
After - Rhubarb does not taste like celery.

Before - Rhubarb is only used in desserts.
After - While rhubarb usually seen in desserts it has its place in savory dishes as well, such as in savory sauces, salads and soups.

Before - Is rhubarb a fruit or a vegetable?
After - Rhubarb is a vegetable.

Strawberry Rhubarb Crumb Bars

Streusel
1/2 cup Unsalted Butter, Melted
3/4 cup Light Brown Sugar, Packed
1/4 teaspoon Kosher Salt
1 1/4 cup All-Purpose Flour

Whisk together brown sugar and salt, then stir in the melted butter. Add the flour and mix with a fork until large crumbs form. Refrigerate streusel mixture until needed.

Strawberry Rhubarb Mixture
1/2 pound Strawberries
1/2 pound Rhubarb
1 1/2 tablespoons Brown Sugar
1/3 cup All-Purpose Flour

Hull strawberries then slice into 1/4 inch pieces, place sliced strawberries into a medium sized bowl. Slice rhubarb into 1/2 inch pieces then place them in the bowl with the strawberries. Whisk together the flour and brown sugar then add to the strawberries and rhubarb. Mix well with a wooden spoon until strawberries and rhubarb are coated with flour mixture. Set aside until ready to use.

Cake
1 cup All-Purpose Flour, plus more for pan
3/4 teaspoon Baking Powder
1/2 teaspoon Kosher Salt
3/4 cup Unsalted Butter, Softened, plus more for pan
1 1/4 cup Powdered Sugar, plus more for dusting
2 Eggs
3/4 teaspoon Vanilla

Preheat oven to 350 degrees F. Butter a 9 inch square pan, line with parchment paper, leaving a 2 inch overhang on each side, then butter and flour the parchment. In a medium sized bowl, whisk together the flour, baking powder and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and powdered sugar until light and fluffy, then add the vanilla and beat to incorporate. Beat in the eggs one at a time, beating well after each addition and scraping the sides and bottom as needed. Stir in the flour mixture until just combined.

Assembly
Pour batter into prepared pan and spread around evenly. Distribute strawberry and rhubarb mixture evenly over the top of the batter. Top with streusel. Bake in a 350 degree oven for 50-55 minutes, or until cake tester comes out clean. Allow cake to cool in pan. Once cooled, remove cake from pan using the parchment sides. Slice into squares and dust with powdered sugar. Serve with vanilla ice cream, whipping cream, or just plain.

Makes 16 squares

Recipe from White On Rice Couple where it was adapted from Martha Stewart

Shortbread and Jam: A Springtime Daisy Cookie

These cookies are the perfect springtime treat, especially when made with strawberry jam. You can cut these cookies into any shape you like, or if you don't want a lot scrapes left over after cutting, just cut them into squares. Although the scrapes are quite tasty too. I ate them this morning with coffee after D and I got back from any earlier morning dental appointment (7 a.m. yikes).

Shortbread and Jam Cookies
7 tablespoons Unsalted Butter, Softened
1/2 cup Superfine Sugar*
1 2/3 cups All-Purpose Flour
1/2 teaspoon Baking Powder
1/8 teaspoon Salt
1 Egg
1/4 teaspoon Vanilla
2/3 cup Strawberry Jam (or whichever kind of jam you fancy)

Preheat oven to 325 degrees F. Line a standard sized baking sheet with parchment paper. In a large mixing bowl stir together the soft butter and sugar until combined. In a separate bowl whisk together the flour, baking powder and salt. Stir flour mixture into butter mixture, then use your hands to mix together until crumbly. Whisk together the egg and vanilla then add it to the dough mixture. Knead mixture until the dough comes together and form it into a ball. Cover with plastic wrap and refrigerate for at least 30 minutes. Once dough it chilled cut the dough in half and place one half on a floured work surface (put the other half back in the fridge until you are ready for it). Roll the dough out thin, about 1/4 inch. Place rolled dough on prepared baking sheet and spread jam evenly over the top. Roll out the  other half of the dough and place it on top of the jam. If pieces don't quite line up just patch the dough together until they do and the jam is covered. Bake for 15-20 minutes or until the edges and parts of the surface start to brown. Once baked, remove from the oven and let the shortbread cool in the pan for a few minutes, then using the parchment paper to lift, transfer the shortbread to a wire rack and allow it to cool for a few more minutes. Then place the shortbread with the parchment on the counter and cut as desired, while the cookies are still slightly warm.

Makes about 9 cookies, depending on the size of the cutter

* To make superfine sugar, pulse sugar in a food processor for a few seconds until fine.

Recipe slightly adapted from Apples for Jam

Pavlova

Pavlova is a nice light dessert, made simply from egg whites, sugar, cornstarch, vinegar and a little

vanilla. It has a crispy outer shell that melts in your mouth and a marshmallow-like center. Pavlova is

believed to have originated in either New Zealand or Australia during the 1920's and was named after 

Russian ballet dancer, Anna Pavlova.

Pavlova
4 Egg Whites at Room Temperature*
1 cup Fine Sugar**
1/2 teaspoon Vanilla
1 teaspoon White Vinegar
1/2 tablespoon Cornstarch

Topping
Whipped Topping 
Strawberries 

* To bring egg whites to room temperature, cover eggs with hot tap water for 10 minuets.

** To make super fine sugar place regular granulated sugar a food processor fitted with the blade attachment and blend until fine.

Preheat oven to 300 degrees F. Line a baking sheet with parchment paper or a silpat. In the bowl of an electric mixer fitted with the whisk attachment beat egg whites over medium speed until soft peeks form. Increase the speed to high and beat in the sugar one tablespoon at a time until stiff peeks form and sugar dissolves. Pour in the vanilla and beat to incorporate, scraping down the sides and bottom as necessary. Stir in the vinegar and cornstarch. Drop batter onto prepared baking sheet in mounds. Slightly flatten the centers to create a nest-like appearance. Bake for 35 minutes at 300 degrees F. Turn off the oven and leave pavlovas in the oven for 1 hour with the door closed. After an hour remove pavlovas from oven and allow them to cool on baking sheet for a few minutes then carefully transfer to a wire rack to cool completely. Top with whipped cream and berries just before serving.

Makes 9-10

Recipe from Joy of Baking
 
This post is linked with Everyday Sisters 

Strawberry and Banana Smoothie

After a week filled with rich sweets I am ready for something that does not contain butter or chocolate.
I like to have this smoothie for breakfast along side scrambled eggs topped with cheddar cheese wrapped in a warm tortilla.

For this smoothie you will need...

1 Cup vanilla yogurt

1/2 Cup milk 

2 Frozen bananas, (I find it easier to slice and peel them before freezing)

8 Strawberries (plus 2 for garnish, if you like)

Put all of the ingredients in the blender and blend until smooth.

Makes 2 smoothies

Simple Tartlets

Since it is the middle of the week I wanted to make something simple. These tartlets are simple not only because they are easy to make, but also because they require only a few ingredients.

You will need...
8 Ounces Bavarian Cream filling
16 Tartlet shells
6 Strawberries

This recipe is quick and easy. It mainly consists of assembly and has minimal preparation. While I usually prefer to make things from scratch, sometimes it's nice to put together a quick and delicious dessert in under a half an hour.

I purchased this Bavarian Cream filling from a restaurant supply store called Orson H. Gygi Company. If you can't find the cream at a restaurant supply store you could whip up some pudding easy enough to use in its place. As for the tartlet shells, I found these at my local market. This recipe is very forgiving, it's just an assembly of fruit, shortbread and cream so feel free to get creative and use what you have or whatever you find in your neck of the woods.

Directions
Wash and dry strawberries. Remove the stems from the strawberries, by cutting off the tops evenly, then slice them about an eighth of an inch thick. Fill your tartlet shells with the Bavarian Cream, (about 3/8 of an ounce of cream per shell). To make the sliced strawberries into hearts, use a pairing knife cut a small triangle out of the top middle of the strawberry. Then diagonally cut off the far right and far left corners of the strawberry, and place heart in the center of each tartlet.

This post is linked with Everyday Sisters 

Chocolate Dipped Strawberries

Chocolate dipped strawberries, a glass of champagne and a bubble bath...
Cliche? Maybe. Delightful? Definitely.

To make this delectable treat you will need...
-10 straberries
-5 ounces good quality milk chocolate

Directions
Line a pan with parchment or wax paper.
Wash and thoroughly dry strawberries.
Coarsely chop chocolate (if using chocolate chips you can skip this step).
Melt chocolate in a double boiler, stirring until smooth.
Once chocolate is completely melted, remove from heat.
Holding the strawberry by the stem dip into the melted chocolate and twist as the chocolate drips off.
Set strawberry on parchment or wax paper.
Repeat with the rest of the strawberries.

Once all the strawberries have been dipped, set aside for 30 minutes to allow chocolate to set.