Rhubarb Jam Bars Recipes

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RHUBARB JAM BARS



Rhubarb Jam Bars image

A beautiful bar cookie with spring rhubarb and a hint of ginger

Provided by Emily Paster

Categories     Dessert

Time 45m

Number Of Ingredients 16

Crumb topping:
½ cup granulated sugar
½ cup all-purpose flour
½ cup finely chopped candied ginger
2 oz. (1/2 stick) unsalted butter, melted
Crust:
2 sticks (8 oz.) unsalted butter at room temperature
½ cup granulated sugar
2 cups flour
Pinch salt
Rhubarb jam:
5 cups sliced rhubarb
½ cup water
Zest of one orange
5 TB powdered pectin
2½ cups granulated sugar

Steps:

  • Preheat the oven to 350.
  • Begin by making the crumb topping. In a small bowl, combine the sugar, flour and candied ginger.
  • Pour the melted butter over the other ingredients and stir together with a fork to create small clumps.
  • Chill until needed.
  • Make the crust by creaming together the butter and sugar in the bowl of a standing mixer for 3-5 minutes until light and fluffy.
  • Gradually add the flour and salt and combine until a crumbly dough forms.
  • Turn the dough out into an ungreased 9X13 baking pan and press it into the pan with your fingertips until the dough covers the bottom of the pan in an even layer and you have formed a slightly raised crust around the edges.
  • Bake the crust in the oven for 20 minutes.
  • While the crust is baking, make the rhubarb jam. (You can also make the jam ahead of time if you prefer.)
  • Combine the rhubarb, water and orange zest in a large saucepan.
  • Sprinkle the pectin over the rhubarb, stirring to combine, and bring the mixture to a boil over high heat, stirring constantly to prevent scorching.
  • When the rhubarb mixture is boiling, add the sugar all at once and stir to combine.
  • Continue to cook the rhubarb jam until it returns to a boil, stirring constantly, and boil it hard for two minutes. The fruit should be broken down by this point.
  • Set jam aside until the crust is ready to come out of the oven. It will continue to gel as it cools.
  • To assemble the bars, spread the jam in an even layer on top of the pre-baked shortbread crust. (Refrigerate any leftover jam and use at your leisure.)
  • Remove the crumb topping from the freezer and sprinkle it evenly over the jam.
  • Bake the bars at 350 for 25-30 minutes until the jam is bubbling and the crumb topping is golden brown.
  • Cool on a wire rack before cutting.

RHUBARB DREAM BARS



Rhubarb Dream Bars image

A little different way to use up that abundant supply of rhubarb. It's a nice change of pace from the usual rhubarb pie or cake recipe.

Provided by KRISTA4

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 55m

Yield 15

Number Of Ingredients 8

2 cups all-purpose flour
⅔ cup confectioners' sugar
1 cup butter, softened
3 cups white sugar
1 ½ teaspoons salt
½ cup all-purpose flour
4 eggs, beaten
4 ½ cups chopped fresh rhubarb

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 2 cups of flour, confectioners' sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9x13 inch baking dish.
  • Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.
  • Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.

Nutrition Facts : Calories 387.6 calories, Carbohydrate 63.2 g, Cholesterol 82.1 mg, Fat 13.9 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 8.2 g, Sodium 340.3 mg, Sugar 46 g

RHUBARB JAM



Rhubarb jam image

Rhubarb jam, not very sweet

Provided by Hannah_

Time 30m

Yield Makes 1 litre

Number Of Ingredients 0

Steps:

  • Cut rhubarb into 3 cm chunks
  • Put rhubarb, sugar, and vanilla pods into a frying at low heat. When sugar dissolves, add lemon juice and put at higher heat for about 10 min.

RHUBARB CRUMB BARS



Rhubarb Crumb Bars image

Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h25m

Yield Makes 16

Number Of Ingredients 13

6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/4 teaspoon salt
1/2 pound rhubarb, cut into 1/2-inch pieces
1 tablespoon light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
  • Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
  • Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
  • Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.

Nutrition Facts : Calories 216 g, Fat 11 g, Protein 3 g

RHUBARB & VANILLA JAM



Rhubarb & vanilla jam image

Homemade jam doesn't have to be just a summer treat with this sweet-sharp seasonal recipe

Provided by Sarah Cook

Categories     Breakfast, Condiment, Snack

Time 1h

Yield Makes 3 x 1lb jars

Number Of Ingredients 4

1kg rhubarb , weighed after trimming, cut into 3cm chunks
1kg jam sugar (or 1kg caster sugar plus 1 x 8g sachet pectin - we used Tate & Lyle)
2 vanilla pods , halved lengthways
juice 1 lemon

Steps:

  • Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.
  • Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam - if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)
  • Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.

Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar

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