I have, literally, a fridge full of rhubarb. See, lovelies, sometimes I go to the farmers market and get all these grand ideas in my head. Ideas of apparently having 80 hours in each of my days as opposed to only 24. Ideas that I am going to buy a myriad of produce and have enough time to make salads, egg scrambles with fresh kale, batches upon batches of jam, batches upon batches of pesto.
This is all wonderful if, as aforementioned, there were 80 hours in each day or perhaps if there were 3 more of me. So, alas, here we are in my little predicament of having a fridge full of rhubarb. The good news is rhubarb is pretty friendly. Aside from needing a little pickling or cooking down with sugar, rhubarb is a pretty mellow little fella (don’t as me why I think rhubarb is male. Especially bizarre since it is pink/red. My brain is funny sometimes). There are plenty of pretty simple and fast things you can do with rhubarb to use it up. But the recipe below is a new one for me. I was looking up strawberry rhubarb crisps, strawberry rhubarb crumbles, etc and then thought-why not make a cookie bar?! Everyone loves a little cookie they can pick up and pop in their mouth and who doesn’t love something with an oat crumble on top?
Hence these bars were born. Tasty all on their own, they are also delicious crumbled up with some Greek yogurt on top or for a decadent treat, warmed with vanilla gelato or coconut milk ice cream. Plus, because the recipe is so easy this would be a great thing to do with the kids now that school is out! Get them in the kitchen and let them help you, it’s great for you and great for them.
It’s a strawberry-rhubarb win-win….
happy, healthy eating! ~kendra