@amkdidit: Not calling back btw😂#relatable #relationships #fyp

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Monday 21 July 2025 04:27:40 GMT

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Did you know Rhubarb is actually a VEGETABLE?! I've been sneaking rhubarb from my moms garden since I was a kid, I loved the sour-tart flavor when it was freshly picked ( also remember not to eat the leaves), as a secret treat before dinner but we would always enjoy all the ways we could think of to eat it! I took a vote and You guys voted for these Strawberry Rhubarb Bars! Enjoy! Prep:10 minutes Total:1 hour Ingredients: Filling: 2c fresh or frozen Strawberry 3 ½ -4c fresh or frozen Rhubarb Optional but recommended lemon juice( ½ lemon ) 2 tsp Vanilla 1c granulated Sugar Pinch of salt Cookie Crust: 1c (2 sticks) of unsalted butter, softened room temp 2c powered sugar 1 egg, room temp ½ baking powder 1 tsp baking soda 3c flour, I used all purpose but you could also use cake flour Streusel topping: 1 stick of cold butter 1/2c ap flour ½ granulated sugar To a large pan, add the rhubarb, strawberry, lemon juice if using, vanilla, sugar, salt, cook until softened for about 10 minutes until it releases a bunch of the juice. Drain the juice into a heat safe bowl, you can use this as a simple syrup for drinks or add some powdered sugar and drizzle it over the top! To a large bowl add the butter and sugar, give it a rough mix, then add the flour and leavening agents (baking powder + soda) and the egg. Mix until smooth and sticky, it will be a super soft somewhat sticky dough. Use the same bowl or grab a new one, add the butter, flour and sugar, mix with a fork to form little pea sized crumbles. Set aside for assembly. To a 8x8 baking dish, lined with parchment paper, add the dough to the bottom of the dish, evenly spread and press down the dough with your hands or rubber spatula. Bake for 15 minutes then remove from the oven to cool for 5-10 minutes. Add the drained rhubarb and strawberry over the top, if it deflates a little dont worry about it. Top with crumble and bake for 15-20 minutes until the crumble gets a little browned on top. Let cool completely for best results but if you need to dig in sooner, I totally get it. Drizzle over the juice if using, serve with some vanilla or strawberry ice cream if youve got some, enjoy! #strawberry #rhubarb #dessert #delishaas

Did you know Rhubarb is actually a VEGETABLE?! I've been sneaking rhubarb from my moms garden since I was a kid, I loved the sour-tart flavor when it was freshly picked ( also remember not to eat the leaves), as a secret treat before dinner but we would always enjoy all the ways we could think of to eat it! I took a vote and You guys voted for these Strawberry Rhubarb Bars! Enjoy! Prep:10 minutes Total:1 hour Ingredients: Filling: 2c fresh or frozen Strawberry 3 ½ -4c fresh or frozen Rhubarb Optional but recommended lemon juice( ½ lemon ) 2 tsp Vanilla 1c granulated Sugar Pinch of salt Cookie Crust: 1c (2 sticks) of unsalted butter, softened room temp 2c powered sugar 1 egg, room temp ½ baking powder 1 tsp baking soda 3c flour, I used all purpose but you could also use cake flour Streusel topping: 1 stick of cold butter 1/2c ap flour ½ granulated sugar To a large pan, add the rhubarb, strawberry, lemon juice if using, vanilla, sugar, salt, cook until softened for about 10 minutes until it releases a bunch of the juice. Drain the juice into a heat safe bowl, you can use this as a simple syrup for drinks or add some powdered sugar and drizzle it over the top! To a large bowl add the butter and sugar, give it a rough mix, then add the flour and leavening agents (baking powder + soda) and the egg. Mix until smooth and sticky, it will be a super soft somewhat sticky dough. Use the same bowl or grab a new one, add the butter, flour and sugar, mix with a fork to form little pea sized crumbles. Set aside for assembly. To a 8x8 baking dish, lined with parchment paper, add the dough to the bottom of the dish, evenly spread and press down the dough with your hands or rubber spatula. Bake for 15 minutes then remove from the oven to cool for 5-10 minutes. Add the drained rhubarb and strawberry over the top, if it deflates a little dont worry about it. Top with crumble and bake for 15-20 minutes until the crumble gets a little browned on top. Let cool completely for best results but if you need to dig in sooner, I totally get it. Drizzle over the juice if using, serve with some vanilla or strawberry ice cream if youve got some, enjoy! #strawberry #rhubarb #dessert #delishaas

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