Tuesday, May 22, 2012

Rhubarb Streusel Bars with Ginger Icing

You'll experience the fluidity of time. You'll place your precious attention on the things that really warrant your focus, and suddenly time stretches or contracts to accommodate what you want to accomplish.

When I read my horoscope, I took a deep breath and wished with all my might that it would come true. Time seems both scant and never ending right now. There aren't enough daylight hours to accomplish everything on my multiple to-do lists lately and yet, it seems like it's still forever until this baby girl arrives sometime in August. I'm so eager to meet her and yet there are a million things to do before she arrives.

This is all on top of the usual anxiety I feel this time of year. It seems we wait forever for strawberries and tomatoes to come in season here in Central Texas and then, BAM! Shortly after, blueberries and peaches and blackberries make their arrival all on top of one another. Couple the bounty with our short seasons and I'm off and scrambling to find the perfect specimens for carefully chosen recipes I've stashed away all year. I have both blueberry and peach desserts I want to either try for the first time or perfect very soon but I haven't yet settled on a recipe for a blackberry creation. If I don't get moving, I'll miss the season all together.

As excited and impatient as I am about peaches and berries, right now they have to wait because it's rhubarb season. Not here in Central Texas, per se, who knows if we'll even see any locally grown rhubarb this year after last year's drought, but lovely dark, ruby-colored stalks from Michigan and Oregon are in stores. And you know how I feel about rhubarb....

I found this recipe on the same magazine tear out page as my go-to casserole recipe. It is the casserole recipe in my house- if you have a baby or lose a loved one, it's the tried and true favorite I'll show up at your door carrying. When I tore the casserole recipe from one of my Mom's Better Homes and Gardens issues long ago, I didn't initially notice this rhubarb bar recipe. Little did I know I had lucked upon not one but two gems. I expect these bars to go into heavy rotation each rhubarb season hereafter. They're just right- the tanginess of the rhubarb is played up by the addition of both crystallized ginger and ginger icing and the oatmeal streusel makes a nice solid base for the bars as well as a crunchy topping. Best of all, these bars are quick and easy with little to no mess- no mixer required, just a bowl or two and a square baking pan. The hardest part is refraining from finishing off the whole pan in one sitting.

10 comments:

  1. Oh dear my that looks like heaven! I love the addition to the glaze on top of the crumb.

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  2. I don't think I put rhubarb and ginger together before, and now I can't wait to try it. The streusel topping and the glaze are calling my name.

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  3. Rhubarb is just coming into season here - I should be able to pick mine very soon - woo hoo! Your bars look most delicious and I can't wait to try them out - I love a good rhubarb bar! Good luck with accomplishing all that needs accomplishing :)

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  4. I love rhubarb, but it is so hard to find here in TX. Rhubarb + Ginger = Great Combo! Hope you have a great weekend.

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  5. Those rhubarb squares look absolutely delicious. You are right about the seasons in Texas. Bloggers are just talking about strawberry picking and that was weeks ago here!! We used to live in Michigan and rhubarb grew all over our backyard. Our friends would be excited about it and come and cut some. We had no idea why they liked red celery until they came back with ....a crisp like yours. Wow. So yummy.

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  6. Shelley, these look marvelous! I happen to have some rhubarb that came in our farm fresh box and I will definitely make your recipe. Your post is so beautifully written and so very true. I have the same thoughts and feelings this time of year and I know how many things must be on your 'To do" list before little Ruby arrives, but don't get too anxious or she will pick up on those feelings and become anxious herself. Try to just go with the flow as difficult as that may be (at least for me at times!), but don't worry at all if you can't get to those things on your list because ready, or not, Ruby will arrive on her own time. :) XO

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  7. Shelley, I yet have to bake with rhubarb...but the sound and look of this bars with ginger are very tempting...would love to have a piece with a cup of coffee.
    Have a wonderful week ahead :)

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  8. We have it all over the farmer's market. The other day, I made crumble with it but both my husband and I agreed that we need to try a different recipe, was too runny. I have to take a stab at this one.
    I know what you mean with the time. When you need more, there is none, but when you wait for something, it takes years for days to go by. Good luck to you for the next two months!

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  9. Yum! this looks delish! I am participating in the virtual baby shower and wanted to stop by and ay hi. Pinning this one!
    Jen
    Scissors & Spatulas

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  10. Hi Shelley, I found your blog through the lovely Elaine of California Living, and being a baker, I love what I see. This recipe in particular caught my eye - can't wait til rhubarb season here in Oz to give it a try.

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