Write the date and time on the bag with a Sharpie.(I like to freeze it in amounts I know I need for specific recipes.) Place 2-4 cups in a freezer Ziploc bag.Measure the frozen chopped rhubarb first, and then after the rhubarb has thawed, drain half of the liquid off before adding them to the recipe. If you use frozen rhubarb, I recommend frozen rhubarb that has already been chopped up versus frozen stalks–one less step to do. Just like I stated above, you need to let the rhubarb thaw first. After they have thawed, drain half of the liquid off before using them. First, measure out the frozen sliced strawberries, since they will shrink some, and then let the strawberries thaw. I recommend using frozen sliced strawberries. When buying rhubarb make sure the stalks are firm and not bruised or bent. There is not a significant flavor difference between red and green rhubarb. The color of rhubarb has little to do with the flavor or whether it’s ripe. Step-by-Step Photos for How to Make Strawberry Rhubarb Crumb Bars Frequently Asked Questions about How to Make Strawberry Rhubarb Crumb Bars DOES IT MATTER WHAT COLOR THE RHUBARB IS? Blueberry Muffin Cookies with Streusel and Lemon Glaze.You won’t regret it! More Summer Desserts You’ll Love! It.is.a.bination! Make this for your next potluck or barbecue or…just to hide in the back of the fridge for yourself. I adapted the filling from my Rhubarb Crisp Dessert and used a scaled-down version of the crust and crumb mixture from my Caramel Crush Bars. I knew I needed to get this new recipe for Strawberry Rhubarb Crumb Bars out to you STAT! The buttery, sweet shortbread with the tangy and bright filling with a soft crumble on top makes these bars amazing and a great handheld dessert everyone will love. It’s Strawberry and Rhubarb Season, and by now, many of you have been making my Strawberry Rhubarb Crisp.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |