Tuesday, June 12, 2012

it's the most wonderful time of the year

{a strawberry rhubarb crumble bar}
Not that most wonderful time of the year -- strawberry rhubarb season silly! For just a few short weeks the stars align and the last of the year's rhubarb is available at the same time as the season's first strawberries. We were able to buy both at the market last weekend. Tart red rhubarb and sweet jammy strawberries are a match made in culinary heaven.

Jeff rarely bakes and when he does it is with mixed results -- he'll be the first to admit it. His preparation of strawberry rhubarb crumble bars was the exception that proves the rule. Yum, yum, I highly recommend the recipe (found in last week's Globe and Mail Style section). The crumble bars are easier to eat than crisp (no cutlery required, good news for picnickers and people who hate doing dishes), they are less work than a pie (especially persuasive for someone with tiled counters that are terrible for rolling out dough) and they are more indulgent than a muffin (although if my memory serves me Ellen Kennie makes a mean one).

If you decide to give this recipe a try (which I wholeheartedly recommend doing), my only warning is that the bars get more flavourful with time. They are way better cool than warm (I don't have much patience so I learned this the hard way). They get a little soggy on top as the days progress, but if your family is anything like mine they won't be around long enough for that to pose a major obstacle.

Seasonal eating is so much more appealing this time of year. See you next year root veggies, there are new produce in town!



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