Rhubarb is a quintessential sign of spring in my book. This month’s 12 bloggers theme is sweet spring treats, so of course I immediately knew I had to use rhubarb. Did you know I had never even tried rhubarb before until Kelley and I started Seasonalpotluck.com and we featured it as one of our inaugural ingredients? It was love at first taste!
Finding and trying new ingredients is one of my most favorite parts of cooking. The other day I was at the grocery store and found these funny little berries wrapped in a green husk that were labeled “pichuberry”. Naturally I bought them, and took to Instagram to find out what they were all about. My friends informed me they are also known as Cape Gooseberries, and pineapple ground cherries, and were similar to very sweet tomatoes or even regular cherries. I figured I could work them into this sweet spring treat I was formulating.
My other favorite thing to do in the kitchen is make something with all my pantry leftovers. These rhubarb pichuberry crumb bars may seem intentional, but they were born from a mish-mash of randomness that I had on hand. Let me just say, I’m glad to have used up the rest of those hazelnuts, and boy, did they give these bars a great flavor. I brought them to work with me, and the girls loved them so much they asked if there was crack in them! I said no, just hazelnuts.
Seriously though, these are quite possibly one of the MOST delicious things I have ever made in my entire life. Add them to your MUST MAKE list right now!
Don’t forget I have 11 other partners in sweet spring treat crime! Be sure to head over and see what my cohorts are cooking up for you springtime pleasure.
Rhubarb Pichu Berry Crumb Bars from Betsy Life
Strawberry Sorbet from Home Cooking Memories
Lemon Pistachio Ice Box Pie from A Little Claireification
Springtime Blondie Bars from The Rebel Chick
Edible Flower Bouquet from A Million Moments
Spring Candy Bark from A Night Owl Blog
Spring Snack Mix from Bless This Mess Please
Pink Chocolate Covered Easter Egg Rice Krispie Treats from Mom Endeavors
Honey Pistachio Granola from Eat Your Heart Out
Fruit Salsa & Edible Butterfly Cinnamon Chips from See Vanessa Craft
Pineapple Coconut Gooey Cake from Around My Family Table
Strawberry Whip from Plugged In Family
Rhubarb Pichuberry Crumb Bars
What to make with gooseberries (or pichuberries)? The sweet and tart summer rhubarb bars.
For the crust
- 2 sticks unsalted butter softened
- 3/4 cup light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1/2 cup ground hazelnuts
For the topping
- 1/2 cup whole wheat flour
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 3 ounces unsalted butter cold & cubed
- 1/2 cup rolled oats
- 1/2 cup shredded coconut
For the filling
- 1 8 oz package of pichuberries husks removed, and sliced in half
- 12 ounces fresh rhubarb cut into 1/2 inch pieces
- 1 teaspoon vanilla extract
- 2 Tablespoon sugar
- 1/4 cup whole wheat flour
Spray 9 x 13" pan with nonstick spray, line with parchment paper, and spray with nonstick again.
To make the crust, cream butter, sugar, and salt in a large bowl until light and fluffy. Add vanilla.
Turn mixer to low and add in flour and ground hazelnuts until combined.
Press dough into the prepared pan and chill till firm.
Bake at 325 degrees for 25 minutes rotating halfway through. Remove from oven and cool completely.
Using a food processor or a pastry blender, combine flour, brown sugar, and salt. Add in cubed butter and pulse until the mixture resembles coarse cornmeal.
Empty topping into bowl and mix in oats and coconut. Refrigerate until ready to use.
Once the crust is cool, make your filling.
Toss cut up rhubarb and pichuberries with vanilla and sugar. Add flour and toss until well coated.
Preheat oven to 350 degrees.
Place rhubarb pichuberry mixture on top of cooled shortbread.
Sprinkle 2 cups crisp topping evenly over the filling.
Bake at 350 degrees for 25-30 minutes. Allow to cool completely in pan. Refrigerate.
Jenn @TheRebelChick says
These look so delicious! I had never even heard of Pichuberry before, boy have I been missing out!
Melissa @ Bless this Mess says
I like to tell myself that I know about a lot of food but I have never seen nor heard of such a thing! SO COOL! And if I ever see them I’m totally going to snatch them up. How fun! These bars look delicious!
Stephie @ Eat Your Heart Out says
These look so delicious! Rhubarb is one of my all-time favorite things, and I would be super intrigued by those little funk-a-dunk berries, too! I’ll take the whole pan, please!
Brandie (@ Home Cooking Memories) says
These sound delicious, Betsy. I’ve never baked with rhubarb, but always wanted to…looks like a great one to try.
Wendy | Around My Family Table says
I love rhubarb and it hardly gets the attention it deserves- these look so pretty with the pink color of the rhubarb.
i hadn’t heard that name for gooseberries. the bars look great!
Wonderful blog! I found it while searching on Yahoo News.
Do you have any tips on how to get listed in Yahoo
News? I’ve been trying for a while but I never seem to
get there! Thanks