When I was little, my Mom had rhubarb growing along one entire side of our home, and when the rhubarb came in, she would make rhubarb jam, rhubarb sauce, and strawberry rhubarb custard pies. She always had so much that she would give away paper grocery bags to friends that were FILLED with rhubarb stalks.
Around Northeastern Ohio, rhubarb is not as common, and if you don't grow it yourself, you will pay a hefty price at the grocery store or farm market - if you can even find rhubarb when it is in season!
For these bars, I pick the tenderest rhubarb stalks first thing in the morning. After cutting off the leaves (which contain oxalic acid and are toxic), I cut the stalks into pieces no bigger than 1/4-inch thick - a lot finer than what you would use for pies or jam.
I usually try to make these first thing in the morning, and allow them to cool and set during the day - the sweet raspberry-rhubarb filling will thicken as it cools.
But today, the kids were racing for the lake, and there wasn't much time to snap a few photos before they were diving into these. Which reminded me, these are actually pretty good warm too, especially if you like warm oatmeal cookies from the oven!
These are perfect topped with some creamy vanilla ice cream or a dollop of sweetened whipped cream.
Here's to the start of summer, raspberries and rhubarb! Yum............
And if you like these, you will also LOVE my Strawberry Rhubarb Crumb Bars!
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