Cherry Lime Rhubarb bars will get me through my field work this week

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My first field work of the summer is coming up this week (Monday, actually), so I spent the weekend doing laundry, locating camping gear I haven’t used since my field work last summer, going to the grocery store, and prepping some food to keep me nourished and comforted on my 8 days away from home, Hubby, and The Stinker.  I made applesauce (it’s still cooking away in the crock pot) and these cherry lime rhubarb bars that I adapted from a recipe I found on The Rhubarb Compendium… an entire website devoted to nothing but rhubarb recipes.  When my rhubarb began coming on strong earlier this spring I was doing  some searches on the internet for rhubarb recipes and came across this site.  It is your source for one-stop rhubarb recipes!  I am in love with it.

I found a recipe for oatmeal rhubarb bars, or something like that, but of course I can’t just follow a recipe–I have to modify and enhance it.  And so I did.  But these bars turned out so lovely that it was very, very hard not to eat the entire pan before Hubby got home this evening.  For these bars I did not use my own rhubarb.  Someone brought in a pile of rhubarb to work last week and it was RED!  The rhubarb in my garden is green, so I grabbed a handful of this gorgeous red rhubarb and took it home.  I had plans for it.  I found a recipe for a rhubarb liquor that I thought sounded absolutely splendid: red rhubarb (to lend a nice red color to the liquor), simple syrup of sugar and water, vodka, and triple sec.  I have been meaning to go out and by some vodka ever since I grabbed that rhubarb, and I just never did it.  My friend even gave me a half cup of triple sec so I wouldn’t have to buy an entire bottle of it for this recipe (she had plenty left over from our taco/margarita night, what a sweetie).  I thought that would be my impetus to go out and buy the vodka.  Then the days continued to roll by and now it is the day before I am to leave and I still have no vodka.  That recipe is not going to happen, so I must use the rhubarb before I leave in another recipe.  Enter The Rhubarb Compendium and the oatmeal rhubarb bars.  I decided the triple sec should not go to waste, so I would use it in the recipe.  I also had a lime left over from our margarita night, which also needed to be used, lest it go bad while I am in the field.  I still had a few cherries in the freezer that needed to be used up, and so began the experiment that led to these delicious bars.  Hubby vigorously approved of this recipe and I hope you will, too.

Cherry Lime Rhubarb Bars  (adapted from Oatmeal Rhubarb Bars on The Rhubarb Compendium)

For the bottom crust:

1/2 cup all-purpose flour

1/2 cup whole wheat flour

3/4 cup oatmeal (I used quick-cooking oats)

3/4 cup brown sugar

5 tablespoons butter, melted

Mix together all ingredients until crumbly.  Press into a 9″ x 13″ pan.  Set aside.

For the filling:

3 cups chopped rhubarb (about 1/4″ pieces)

2 cups chopped cherries

1 cup sugar

1 1/2 tablespoons cornstarch

1 cup water

1/2 cup triple sec

zest and juice of 1 lime

Mix rhubarb and cherries together and place on top of prepared crust.  In small saucepan, combine sugar, water, and cornstarch, stirring well to dissolve cornstarch.  Bring to boil, stirring frequently.  Add triple sec, zest, and juice of lime.  Continue cooking, stirring constantly, until mixture thickens and turns clear, like this:

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Remove from heat and pour over rhubarb and cherries.

For top crust:

1/2 cup all-purpose flour

1/2 cup whole wheat flour

3/4 cup oatmeal

3/4 cup brown sugar

6 tablespoons butter, melted

2/3 cup chopped walnuts

Mix all ingredients together until crumbly.  Sprinkle over rhubarb filling.  Bake at 350 degrees F for 45 minutes.  Your house will smell of lime while this is baking–heavenly!  Cool completely before serving to allow filling to gel completely (and also so you don’t burn the living daylights out of your tongue).  It was sooooooo hard to let this cool to room temperature before digging into it, but it was totally worth the wait.  Just find something to keep you preoccupied (like leaving the house) while it cools.

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2 Responses to Cherry Lime Rhubarb bars will get me through my field work this week

  1. tribw says:

    Looks very good! Would eat them as well before the boyfriend got home! 😉

    Littleinabigworld.wordpress.com

  2. Pingback: Cherry Lime Rhubarb bars will get me through my field work this week

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