Strawberry-Rhubarb Bars
- 1 1/2 cups plus 3 to 4 tablespoons all-purpose flour
- 1/4 cup plus 2 tablespoons powdered sugar
- 1/2 teaspoon table salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 8 pieces
- 3/4 cup plus 1/3 cup granulated sugar
- 1/8 teaspoon ground cloves
- 1 teaspoon grated orange zest
- 1/2 teaspoon vanilla extract
- 1 1/2 pounds rhubarb, cut into 1/2-inch pieces (about 6 cups)
- 1 1/2 cups strawberries, hulled and sliced, or frozen strawberries, thawed and sliced
- Preheat the oven to 350 F.
- In a large bowl, combine 1 1/2 cups of the flour and the powdered sugar and salt.
- Cut the butter into the flour mixture using a pastry blender or fork.
- The mixture should resemble coarse crumbs and clump together when squeezed lightly in your hand.
- (This can also be done in a food processor.)
- Scoop 2 cups of the mixture into an 8-inch baking dish and press evenly into the pan with your fingers.
- Bake on the middle rack of the oven for 25 minutes, or until golden brown on the edges and light golden in the middle.
- While the crust is baking, add 1/3 cup of the granulated sugar to the remaining butter-flour mixture and toss to combine.
- Set aside.
- In a large bowl, combine 3/4 cup granulated sugar and the ground cloves.
- Stir in 3 to 4 tablespoons flour (adding more flour will make the filling firmer when cool), the orange zest, and vanilla.
- Add the rhubarb and strawberries, mixing well to coat the fruit.
- Pour the mixture onto the hot crust, spreading the filling to the edges of the dish.
- Sprinkle the reserved sugar mixture over the fruit.
- Bake for 50 minutes or until bubbling around the edges and light brown on top.
- Let the bars cool to room temperature before cutting and serving.
- The bars can be stored, covered, at room temperature for up to 5 days.
flour, powdered sugar, salt, cold unsalted butter, sugar, ground cloves, orange zest, vanilla, rhubarb, strawberries
Taken from www.epicurious.com/recipes/food/views/strawberry-rhubarb-bars-387812 (may not work)