What are your favourite springtime things? In early spring I always look forward to the arrival of the geese who come every year. It is so entertaining to watch them build their nests, lay the eggs and wait for them to hatch…the baby geese are so cute in all their yellow fuzziness.
Another thing I enjoy is anticipating the crocus pushing through the ground and then finally coming to a beautiful bloom. Not far behind will be the tulips in their wonderful array of colours in yellows, pinks and purples. This is a sure sign that Mothers Day is soon to be here.
When late spring as finally approached you know the rhubarb will not be far behind. There are so many wonderful ways to prepare this versatile fruit. Muffins, pies, cakes and squares and these are just some of the sweet options, There are also many savoury items that I have yet to discover. Do you have any recipes that you would be willing to share. I am always on the look out you know.
With rhubarb you need to be very careful though, the leaves are toxic to pets, so if you decide to grow it make sure it is in a safe area. With rhubarb season one thing I always make sure to do is to freeze enough to be able to bake something yummy in the winter months. Something like these here rhubarb squares. I love this recipe…it tastes so wholesome and is very moorish. I hope that you enjoy baking this one has much has I do. Anyway loves it time for me to go and have a lovely cup of tea. Cheers for now,
- For the filling:
- • 1 cup chopped rhubarb (fresh or frozen)
- • 1 tablespoons water
- • 2 tablespoons sugar
- • ½ cup strawberries, hulled and quartered (fresh or frozen)
- • ½ teaspoon vanilla extract
- For the crumble:
- • 1 and ¾ cups wholewheat flour
- • 1 and ½ cups rolled oats
- • 1 cup packed brown sugar
- • ½ teaspoon cinnamon
- • Pinch salt
- • 1 cup unsalted butter, cold & cut into ½-inch pieces
- Make the filling:
- In a small heavy saucepan, combine rhubarb, sugar and water. Bring to a boil over medium heat. Reduce heat to low and simmer until rhubarb is tender and beginning to break down, about 8-10 minutes. Stir in strawberries and vanilla and cook for 5 more minutes. Set aside to cool slightly.
- Make the squares:
- Preheat oven to 325 degrees F. Butter or spray a 9x9-inch baking pan.
- In a large bowl, combine flour, oats, sugar, cinnamon and salt. Add the cold butter, and use your fingers to rub the butter into the dry ingredients until the mixture looks like coarse crumbs about the size of small peas. Reserve 2 cups of the oat mixture and set aside.Press remaining oat mixture into prepared pan.
- Spoon 1 and ½ cups of the strawberry-rhubarb mixture onto the bottom crust and spread evenly overtop (Note: you may have extra filling; reserve for another use). Sprinkle the reserved oat mixture over the filling.
- Bake about 50-55 minutes, until the is lightly browned and the filling is bubbling. Let cool on a rack for 2 hours before cutting into squares and serving. The finished squares will keep covered at room temperature for 2-3 days.