Rhubarb Raspberry Cookie Bars
August 24, 2017 • Desserts,
I harvested my rhubarb finally, the summer whizzing by too quickly for me to really manage any gardening very well this year. I put most of it into the freezer to make Rhubarb BBQ Sauce (coming soon!), but kept a little out to make some cookies for my fellow volunteers at Project Angel Heart (everyone else always brings in treats and I owed them!) and my builder, hoping to encourage him to keep up the pace on my condo remodel.These are easy to make, and you can uses strawberries instead of the raspberries if you prefer. The cookies will be a little like shortbread, but more crumbly, and simply perfect with a cup of coffee in the morning.
- 1½ cups rhubarb, chopped (if using frozen measure before thawing)
- ½ cup cup raspberries
- 1 tablespoon lemon juice
- ½ cup sugar
- 2 tablespoons cornstarch
- 1½ cups flour
- 1½ cups rolled oats
- 1 cup firmly packed brown sugar
- ¾ cup butter, softened
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Combine rhubarb, raspberries and lemon juice in medium saucepan over medium heat. Cook until fruit is just tender, about 5-10 minutes. Stir together ½ cup sugar and the cornstarch in bowl, and then stir into the fruit mixture.
- Continue cooking, stirring constantly, until the mixture comes to a boil and thickens, about 2 minutes. Remove from heat and set aside to cool slightly.
- Combine the flour, oats, brown sugar, butter, baking soda, and salt in the bowl of a stand mixer and beat on low speed, scraping bowl often, until the mixture is crumbly.
- Reserve 1½ cups crumb mixture. Press remaining crumb mixture onto the bottom of a greased 13x9-inch baking pan. Spread filling evenly over the crust, and then sprinkle the reserved crumb mixture over the top, pressing it down slightly.. Bake until golden brown, about 30-35 minutes.
- Cool completely before slicing into squares.
2 Comments • Comments Feed