I love that everything is growing now! I mean yes I did complain about how much I hate the heat in my last post Easy Chicken Curry but just because I hate the heat doesn’t mean that I cant love watching our garden grow…
Here are my mom’s tomatoes!!
My mom and sister have a huge garden in our yard and most of the time I barely even weed… I like to just sit out and talk with them while they weed and plant their regular veggies..
But this year, since I loved making cabbage rolls so much over the last year, I decided to grow my own cabbage.. I have some at my moms and some at the boyfriends house.
Here are some of the cabbages!! I’m so excited to make cabbage rolls!!
last year Eric and I got a huge head of cabbage from the farmers market.. It was so lovely and fresh our cabbage rolls turned out amazing that time… same thing happened when we made guac for our tacos one night.. We used the cilantro from our garden at his house and it was so much better than the cilantro at the store… and we didn’t have to use nearly as much cilantro!!!
Strawberry picking season is here!!!
I made this a few weeks ago, before the berries were good enough to pick, so unfortunately the strawberries I used in this particular batch are just from your regular grocery store but seriously still awesome and delicious!!
Strawberry and Rhubarb go together like peanut butter and jelly, mac and cheese, ….like Marshall and Lily from How I Met Your Mother…. Yea I said it… Gosh, I love that show…
The rhubarb in this batch of bars was from the farmers market that weekend…
Thats why I love these Strawberry Rhubarb Bars!!!
Honestly could you get more gorgeous than this??
Strawberry Rhubarb Bars
Yields 9 bars
1 1/3 cup all purpose flour
1 1/3 cup old fashioned oats
1/2 cup light brown sugar
1/2 cup sugar
3/4 cup butter (12 tablespoons), melted
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
Strawberry Rhubarb Filling:
16 oz strawberries, quartered
1 1/2 cups rhubarb, diced
1/2 lemon, juiced
1/3 cup sugar
1 tablespoon corn starch
Preheat oven to 350 F and grease or spray with non stick spray a 9×9 in baking pan
Oat Layer: In a medium mixing bowl add flour, salt and baking soda; combine well. Add oatm brown sugar and sugar, stir well to ensure all clumps are broken up. Melt butter and whisk with vanilla extract. Pour butter over dry oat mixture and stir until entire mixture is well combined.
Filling: add strawberries and rhubarb in a medium mixing bowl, add lemon juice and stir to coat. In a small bowl combine corn starch and sugar. Add sugar mix to fruit and stir to combine.
Put 2/3 of mixture in the bottom of the baking pan and press down firmly
Pour strawberry mixture over bottom layer of oat mix, sprinkle the last third of the oat mix on top of the strawberry layer.
Bake until golden brown on the top, around 50-55 minutes
Serve with ice cream or whip cream…. or both!!!
If your looking for something else sweet and delicious try my Reese’s Peanut Butter Cookie Sandwiches
Or my Pineapple Upside Down Cup Cakes