Strawberry Rhubarb Dessert Recipes

STRAWBERRY RHUBARB CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
• For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

STRAWBERRY RHUBARB DESSERT BARS

Steps:

• Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan.
• Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender.
• Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture.
• Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside.
• Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly.
• Set aside 1 1/2 cups of crumb mixture.
• Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.
• Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown.
• Cool completely (I pop pan in fridge for a bit if I'm short on time).
• Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.

STRAWBERRY-RHUBARB CREAM DESSERT

Steps:

• In small bowl, combine the flour, pecans, butter and sugar.
• Press into a greased 13-inch by 9-inch by 2-inch baking dish.
• Bake at 350 degrees for 18-20 minutes or until golden brown.
• Cool on a wire rack.
• In large saucepan, combine brown sugar and cornstarch.
• Stir in rhubarb until combined.
• Bring to a boil over medium heat, stirring often.
• Reduce heat; cook and stir for 4-5 minutes or until thick.
• Remove from heat; cool.
• Stir in strawberries.
• In small mixing bowl, beat cream cheese and confectioners' sugar until smooth.
• Fold in 1 cup whipped cream.
• Spread over crust; top with rhubarb mixture.
• Spread with remaining whipped cream.
• Refrigerate for 3-4 hours before serving.
• Garnish with additional brown sugar if desired.