Name: Strawberry-Rhubarb Bars
Yield: makes 16 bars
Ingredients: 1 1/2 cups plus 3 to 4 tablespoons all-purpose flour; 1/4 cup plus 2 tablespoons powdered sugar; 1/2 teaspoon table salt; 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 8 pieces; 3/4 cup plus 1/3 cup granulated sugar; 1/8 teaspoon ground cloves; 1 teaspoon grated orange zest; 1/2 teaspoon vanilla extract; 1 1/2 pounds rhubarb, cut into 1/2-inch pieces (about 6 cups); 1 1/2 cups strawberries, hulled and sliced, or frozen strawberries, thawed and sliced

MORE RHUBARB IS GROWN IN THE PACIFIC NORTHWEST than in any other region of the country, meaning you’ll often see rhubarb on dessert menus in local restaurants from April through September. Although rhubarb is technically a vegetable, its tart flavor lends itself to being treated like a fruit. Adding sugar and cooking the thick stalks softens the flavor. Strawberries and rhubarb are a classic combination, and they’re even better accented with a little orange zest. These bars are a perfect portable dessert for lunchboxes and picnic baskets.

Cooks' Note

The bars are delicious served warm, but the filling won't be completely set and may be a little runny.

Recipe notes

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