Very Berry Rhubarb Bars Recipes

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BERRY DELICIOUS RHUBARB CRISP

What a perfect springtime dessert! It's filled with color and fresh fruit flavor the whole family will savor. I sometimes grate about a tablespoonful of fresh orange or lemon zest and add it to the crumb mixture for extra flavor. -Sharon Hadinger, Dublin, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 13



Berry Delicious Rhubarb Crisp image

Steps:

  • In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries. , In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream.

Nutrition Facts : Calories 329 calories, Fat 11g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 83mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 3g fiber), Protein 3g protein.

1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup old-fashioned oats
1/2 cup butter, melted
1-1/2 teaspoons vanilla extract, divided
1 teaspoon ground cinnamon
1-1/2 cups diced fresh or frozen rhubarb
1-1/2 cups sliced fresh strawberries
1-1/2 cups fresh blackberries
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup cold water
Vanilla ice cream

RHUBARB BERRY BARS

Our calendar always fills up fast with potlucks and picnics to see family and friends and this is a dessert that they look forward to every year. If you're lucky enough to have one or two left, try warming up a piece in the microwave and topping it with vanilla ice cream. -Jennifer Pelzel, Spring Valley, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 1-1/2 dozen.

Number Of Ingredients 14



Rhubarb Berry Bars image

Steps:

  • Preheat oven to 375°. Combine the first 6 ingredients in a large bowl. Add butter; mix well. Set aside 1 cup for topping; press remaining crumb mixture onto the bottom of a greased 13x9-in. baking pan. Bake until crust is lightly browned, about 10 minutes., Combine the rhubarb, sugar, water and cornstarch in a large saucepan. Bring to a boil; cook and stir until sauce is thickened, 3-5 minutes., Remove from the heat; stir in raspberries and vanilla. Cool slightly. Spread filling over crust; sprinkle with reserved crumb mixture., Bake until golden brown, 30-35 minutes. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 235 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 165mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.

1-1/2 cups all-purpose flour
1-1/2 cups quick-cooking oats
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
FILLING:
3 cups diced fresh or frozen rhubarb
1-1/2 cups sugar
1/4 cup water
3 tablespoons cornstarch
1-1/2 cups fresh or frozen unsweetened raspberries, thawed
1 teaspoon vanilla extract

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