content: ""; I made these yesterday, doubling the recipe, using weight measurements. letter-spacing: 2px; } } } opacity: 0; @media (max-width:730px) { 09. I find the rhubard is tart enough not to use the lemon juice, and used turbinado sugar(which is in my sugar bowl, out of laziness) instead of white sugar to sprinkle. color: #161616; list-style: decimal; background: #f5f5f5 none repeat scroll top left; margin:0 !important; } .col-xs-pull-8{right:66.66666667%;} -webkit-transform: translateY(0); (Also, I doubled the recipe, so we have leftovers, which are somehow still surviving in the fridge…) Will make for both occasions again, can’t get over how simple they are to mix in the one tin – but for crumble, next time, I would put in double the fruit again. .grid-posts.style2 .item .item-post-meta .post-author a { position: relative; Ple-e-e-ease. margin-left: -1px; Hi Aili! h2 { That delicious fruit filling, both sweet and tart at the same time  . .caption2 .featured-overlay .post-date { 1% { Tasty – sure – I mean rhubarb, butter, sugar? .post .post-actions .post-share { background: #ffd7d7; input[type="url"], Maybe just a couple tablespoons, I wouldn’t go overboard. color: #ef9d87; .swiper-container-rtl .swiper-button-prev{background-image:url("data:image/svg+xml;charset=utf-8,%3Csvg%20xmlns%3D''%20viewBox%3D'0%200%2027%2044'%3E%3Cpath%20d%3D'M27%2C22L27%2C22L5%2C44l-2.1-2.1L22.8%2C22L2.9%2C2.1L5%2C0L27%2C22L27%2C22z'%20fill%3D'%23007aff'%2F%3E%3C%2Fsvg%3E");right:10px;left:auto;} Thank you so much! input[type="url"]:focus, .twitter-widget ul li a { background-color: #e8e8e8; background-color: #e8e8e8; } height: 30px; padding-top: 20px !important; margin-bottom: 5px; color: #ef9d87; } #comments .user.icon { padding-right: 30px; } .col-md-1{width:8.33333333%;} .instagram:before { content: '\f16d'; } What kind of oats did you use? font-size: 9px; :-). text-transform: uppercase; background: #f0f0f0; z-index: 1; font-style: italic; letter-spacing: 2px; They definitely held up in bar form better after you changed the recipe. This recipe looks so good! } display: none; (There wasn’t much crumbly stuff for the top, either.). I baked for 45 minutes and was very skeptical about the bottom forming up, but after chilling in fridge, bottom was nice and crisp day 1 and 2. content: "Theme Options"; HI, .post .single .post-entry { position: relative; Delicious! Below each recipe, in the DO MORE: menu, there’s an envelope icon. It is no accident that these two ingredients are ripe and ready at the same time. Designer: Georgia Lou Studios font-size: 10px; Amazing! color: #999; Hi everyone! :-), -SallyO, I think I screwed up the same way Amy did, putting a little more than half of the mixture in the bottom instead of all of it except 1/2 a cup. – I used almost a full 500 gram bag of frozen strawberries (it’s winter where I am) and they worked great. -moz-transition: 0; } top: -9px; YES!!! I needed to cook it a little longer, but it came out perfect – crispy on top, soft underneath. width: 100%; svg:not(:root){overflow:hidden;} I doubled for a 9×13, and I think I’m wishing I had slightly more than doubled the crumb recipe. .status-msg-wrap { top:0px; } font-size: 11px; .grid-posts .swiper-slide { @media only screen and (min-width: 64.063em) { font-size: 10px !important; I followed your recipe exactly (to the weight). left: 8%; top: 130px; margin-right: -5px; border: none !important; ::-webkit-scrollbar-track { background: #ffffff; “Does this really taste worse if the ingredients aren’t sifted?” “So what if I don’t mix the wet ingredients separately?” I mean, don’t you wish every recipe writer would ask these questions before adding to your pile of dirty dishes? The English Kitchen height: 45px; -ms-transition: .25s ease-in-out; } Jun 7, 2017 - Look, I have no business giving dating advice. Make when I get there is not an option. INSTAGRAM GALLERY .related-posts-6 li,.related-posts-6 a{ I thought I’d have enough for a couple of days, but there was just a leetle square left this morning. .col-lg-12{width:100%;} color: #fff; .widget.Feed li:last-child { } color: #4e4d4c; body { Lindsay — Thanks, great idea! } I love this recipe it’s so yummy and easy to throw together! Lastly, I made them for a preschool class and reduced the brown sugar by half – you could barely tell the difference. } #comments .user a { #wrapper .main-wrap { made these for my almost-3yo who is on a super restricted diet right now as we are trying to figure out if he has food allergies/sensitivities. .tooltip.bottom { height: 2px; Put this together in 5 minutes (no really, before the oven had even preheated) using the delicious rhubarb/strawb leftovers from the Rhubard and Strawberry Soda recipe. font-size: 16px; text-decoration: none; .swiper-wp8-horizontal{-ms-touch-action:pan-y;touch-action:pan-y;} Two years ago: Tzatziki Potato Salad Still delicious, just not very pretty. height: 250px; Used cranberries instead of rhubarb/strawberries with double the granulated sugar and no cornstarch or lemon. text-decoration: underline; } .trending-posts.visible { } color: #777777; So easy and delicious!! .page-404 { .col-lg-offset-7{margin-left:58.33333333%;} opacity: 1; box-shadow: 0 1px 3px rgba(0,0,0,.1); } They were chewy and had great texture. position: relative; It’s early (Rocky Mountains) where I am reading this, some friends gave us fresh rhubarb, we have strawberries needing to be used up, we are HUGE rhubarb fans. .text-left { transition: .25s ease-in-out; } ================================================== */ #mobile-header .m-logo h1 { height: 100px; .footer .item-left { 00. I have a suggestion that would disqualify this recipe as “one bowl” but I think it’s better to mix the berries, cornstarch, sugar, and lemon juice in a separate bowl and then dump it over the crust. -ms-transform: translateY(0); I made a second batch today with leftover rhubarb but I substituted all-purpose flour with almond flour! .post .single .post-entry .tr-caption-container img { .single .post .post-actions .post-share span { And I’ll continue my search for rhubarb in Houston! margin-top: 0; I can’t find rhubarb in my area. i:before, font-family: Lato !important; /* 04.2 - TOPBAR Thanks for sharing! I sub Einkorn flour and add chopped walnuts to add more crunch. h3 { Thanks for your wonderful site! Three grocery stores and several puzzled clerks later, no rhubarb. transform:rotate(0deg) } .footer .item-left { border-radius:50%; height: 60px; .m-navigation li { padding-top: 20px !important; max-width: 650px; } I currently have all the needed ingredients except for rhubarb. } If I leave them out and use 2 cups of rhubarb, how would you suggest I adjust the sugar? } font-size: 15px; Will not let him operate unsupervised in the future. text-transform: uppercase; Rhubarb is actually really juicy so I wouldn’t worry too much about excess liquid with a replacement. .col-xs-push-12{left:100%;} .col-xs-offset-12{margin-left:100%;} text-align: center; margin: 0; height: 300px; .col-md-push-5{left:41.66666667%;} } border-top: 1px solid; margin-bottom: 6px!important; .topmenu ul > li > ul > li { We are gluten free so I replaced the flour with a mixture of buckwheat, tapioca and coconut flours. transform: rotate(45deg) translate(5px, 10px); ), and I paid $8 per pound for it like a dumbass. I just made a gluten free adaptation of these today. } font-style: italic !important; .float-left { .col-md-12{width:100%;} textarea:focus{ /* ================================================== } position: relative; font-size: 11px; .flickr-widget .flickr-item:nth-child(3n+3) { background-color: #e8e8e8; 07. .col-xs-push-9{left:75%;} } margin-top: 0; I don’t mind washing bowls. .sidebar .widget h2:after { I made these with 2 cups of frozen cranberries that had been hiding in the back of the freezer since Thanksgiving. Still pretty yummy, though! I used white whole wheat flour in place of the AP, fresh strawberry, fresh rhubarb. opacity: 1; -moz-transform: translateY(0); } Baked mine about 5 to 10 minutes longer than directed (glass pan) and it came out crisp, but soft, at the same time. z-index: 10; } Delivered one batch to my parents who are the rhubarb suppliers and this is our new Favorite! I also used an extra cup of fruit in a double recipe. .col-md-offset-2{margin-left:16.66666667%;} } I might make them again today as a treat for Mother’s Day. I made these yesterday with fresh rhubarb and strawberries, and they came out quite soft even after an extra couple minutes of bake time. I think I might make two pans – one with peaches and one with blueberries because my people are sort of strawberry-rhubarb averse (I am cannot related to these people. Sorry to be critical of this recipe; you’ve given us so many all-time favorites, including those lamb meatballs last week! float: right; display: table-cell; } float: none; -webkit-transform: translateY(0); Thanks for stopping by. All of this said, we cook from your blog/cookbook regularly and this is the first time we have made anything that has been short of delicious! So much so that I was disappointed when I couldn’t find it the next time I wanted to make it so I made another recipe and it was OK. } text-align: center; } font: normal normal 18px 'Montserrat', sans-serif !important; .ContactForm .contact-form-widget { text-decoration: none; background-repeat: no-repeat; .flickr-widget li { padding: 0 15px; content: ""; font-size: 11px; – I used just under 1/2 cup of brown sugar and no sugar in the filling – the bars were still sweet enough for me. .related-posts-1 li{ font-size: 15px; display: none; Yum! Would you increase the sugar at all? content: "\f045"; Delicious!!! animation-delay: 0.375s; text-align: center; visibility: hidden; .swiper-container-3d .swiper-slide-shadow-right, Any suggestions? z-index: 1; padding: 15px; Yum! .featured-overlay .featured-post-meta .post-author { OH, DEB! .pagination ul { These look lovely! padding: 11px 21px !important; } 21% { .col-sm-5{width:41.66666667%;} Very clever, very tasty. border: 0; .swiper-container-multirow > .swiper-wrapper{-webkit-box-lines:multiple;-moz-box-lines:multiple;-ms-flex-wrap:wrap;-webkit-flex-wrap:wrap;flex-wrap:wrap;} margin-left: 5px; I was worried when I just tasted the base that it would be too salty, but once the fruit topping was on and baked, it tasted great. Just made these, and they are delicious! font-size: 0px; } .post .single .post-entry ul, -ms-transform: translateY(0); Also, we have a whole bunch of rhubarb ready in the backyard, so will definitely be making this! float:left; display: block; } And not that much sugar at all, really. *, margin:25px 0 0; /* Centred Style */ } I’m looking for a bar recipe instead of a crumble because of office sharing logistics/messiness. margin:0 3% 3% 0 !important; } Education. .m-search form { I used an 8×8 ceramic pan. .contact-form p { .post .post-actions .post-avatar a{ Thanks. -webkit-justify-content: flex-end; .share-gplus:before, The butter seeped under the paper. Not to be deterred, I used some diced mangoes in place of rhubarb, juice of 1 small lime (in place of lemon) and just 1 teaspoon sugar. Made some changes for a dairy-free, gluten-free family member. content: '\f107'; } Is it ok to use frozen strawberries? to{ } .visible-md, } Thanks, Deb! } } position: absolute; .social-footer a span { top: 50%; And a very timely post as both fruits are coming into season right now.I like to make a lattice pie with this combination. The texture is crisp/chewy, not soggy, sort of like an oatmeal cookie with fruit filling. width:64px; Your recipe to the rescue! I used only 40g of flour, about 15g of almond flour and substituted the rest with ground oatmeal and it was good, although a bit tart. margin-left: 70px; Oh my goodness, these sound amazing. padding: 0 40%; font-size: 13px; Yes — very easily. height: 45px !important; color: #ef9d87; } It looks like you could make this with other toppings – liked cooked apples, sugar, cinnamon (like an apple crisp!). display: block; I also par-bake the bottom crust for 10 minutes before topping it. font-style: italic; I’ve been married 29 years, so I get to say that! Still good in a bowl with yogurt for breakfast. text-decoration: none; z-index: 2; color: #fff; } /* PAGE LAYOUT : WRAPPER ===================*/ Had no sogginess problems. /* =============================================== padding: 10px 18px; Maybe less fruit next time? } } background-position: center; These bars satisfy my craving for a fruit crisp, while also holding up well in the fridge for a few days or of course in the freezer. #main { I love how the bottom crisps up when you chill them in the fridge. position: absolute; border: 0; Skipped the lemon, cornstarch, and sugar on the fruit. And I browned my butter first, because I’m crazy like that. What do you think, would this work? left: 0; text-align: center; font-size: 11px; border-bottom: 1px solid #eeeeee; .promo-area .widget { That sounds so so good and I loved reading your post, very funny. top: 0; .row-large [class*=" col-"],.row-large [class^=col-] { background-color: #e8e8e8; display: -webkit-box; padding: 17.2% 32.5%; width: 90%; } .widget.Image .signing { background-color: #4e4d4c; I know others (like Karina) mentioned using GF flour so I don’t think that’s the problem…perhaps I went wrong somewhere with my measurements, but I don’t think so. } letter-spacing: 2px; .blog-pager a { I will probably leave out the cornstarch next time though. } The first batch I made according to the first recipe you posted and they were excellent, soft when warm, but nicely firm the next morning. Or so I hope :). } display: block; } } border-width: 5px 5px 0; Even easier — I honestly think you could probably put the butter in the empty baking pan first, put it in the preheating oven until it melts and then add the dry ingredients on top and mix. .reddit:before { content: '\f281'; } margin-top: -15px; } border-bottom: 0; I cooked these up yesterday and they’re already half gone. position: relative; And I love being able to put the baking pan on my scale and just weigh the ingredients into it – thank you for the recipe! Pour … } Laura — It was all about streamlining the recipe and avoiding extra bowls. padding-top: 20px !important; .footer .totop:before { .col-md-offset-9{margin-left:75%;} padding: 0 5%; margin: 15px 0 10px; Otherwise I wouldn’t change a thing! .featured-posts .container-fluid .nav-arrows.featured-next { button, transform: rotate(-45deg) translate(-8px, 4px); /* WIDGET : TAGS */ } Magnifique. border-radius: 0; margin-bottom: 5px; margin: 0 auto; width:100%; background-color: #ef9d87; display: block; } left: 0; Pam always works, as does lining the pan with parchment paper. Smells amazing, can’t wait to dig in! I just made a version of rhubarb crumble yesterday and about fell over from the amount of sugar in it. These look so delicious! 1% { margin-bottom: 0; } FEATURED POSTS SLIDER & GRID SLIDER padding-top: 0 !important; I used chia seeds instead of corn starch to thicken the filling (which I also cooked a bit to make it more jam-like), and I used oats to make the flour. max-width: 80%; Maybe another fruit, apples or berries? Prep Time 20 mins. opacity: .5; .swiper-container-horizontal > .swiper-pagination .swiper-pagination-bullet{margin:0 5px;} These were a big hit at my bridge club today – everyone wanted the recipe (and grabbed extra bars on their way out the door). The only things I did differently were omitting the lemon juice and adding a bit of almond flour to the base/crumb (which I thought would make them thicker than those pictured). } margin:0 22px; } I’m interested to hear your results on the difference of baking soda vs. no baking soda. I made a double batch and they were not at all crisp. Thanks! list-style: disc; left:0px; So far we’ve had it two weeks in a row. These are currently baking in my oven right now. My local newspaper ran your recipe for this today! We’ll hopefully have lots more mangos this summer and so plan to freeze some so we can make this again and again. margin-bottom: 10px; I actually had to hide the last few pieces so I can bring some cake back home! font-size: 12px;