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Strawberry Rhubarb Ginger Crumb Bars » The Tart Tart

22 Responses

  1. Nora @ Buttercream Fanatic May 29, 2013 at 4:09 pm · Reply

    I’ve never seen such a thick crust on bars like this. I’m definitely going to forsake my usual recipe and use this instead in the future. They are gorgeous.

  2. Amy May 30, 2013 at 12:31 am · Reply

    I have been wanting to make some sort of treat that combines ginger and rhubarb forever! Did you see that rhubarb and ginger crumb cake featured on Food 52 the other day? Good choice in using candied ginger rather than just ground– I feel like that gives such fresh zing. Also good choice in going with the thicker bottom layer of crust. It’s always so much more satisfying to have a thick crust! Like you’ve said, these bars have been around everywhere on the internet, but I think these are definitely the prettiest and most appealing version I’ve seen of them.

    And thanks for the book recommendation! Did you enjoy that one? I feel like I’m just getting ready to start going through books as fast as I go through cookies… so if you have any other recommendations, you should throw them my way.

  3. Stephanie May 30, 2013 at 8:22 am · Reply

    Oh how I love crumb bars! I think it was last year that I made a blueberry + lemon curd one. It was so tasty! It’s sorta weird but I actually prefer a lot of desserts cold as opposed to room temperature or warm. Especially bread pudding (which is really funny because most of the time it’s supposed to be served hot, alongside ice cream); I think you can pick up on the flavors better when it’s chilled and you can feel the different textures. When it’s warm it all feels like mush to me.

    It sounds like you had a pretty terrific Memorial Day weekend though! Yours sounded way more relaxing than ours. We spent the majority of it outdoors pulling weeds and planting herbs in the garden. There was a time not long ago that I actually enjoyed that kind of thing, and found it relaxing (!) but somewhere between then and now I’ve grown to dislike it with a passion. I’ll avoid it at all costs! But…I do like my herbs and so I had to give in for a day. :-p

  4. Alanna May 30, 2013 at 1:53 pm · Reply

    Thanks for the shout-out! Rhubarb is pretty much my favorite thing ever, and these bars look exquisite. Love the additions of oat flour, ginger and strawberries. :)

  5. Billy May 31, 2013 at 1:18 am · Reply

    Thanks for the link love!! Super stoked to have randomly found your blog through pinterest then find my blog linked up in here!

  6. carey May 31, 2013 at 7:29 am · Reply

    I have yet to make anything stellar with rhubarb this year, and I am pretty ashamed of that! (I used my entire first bunch to make fruit leather, and really did not like how it turned out. That was discouraging.) There’s still hope though, I think. (There was plenty of rhubarb at last week’s market, so I’m hoping there will still be a bunch tomorrow.) I LOVE the idea of a crumb bar. Anything with a hefty pie dough-ish base and streusel on top is good by me, and with gingery strawberries and rhubarb in the middle….oh yes.

    And ugh, this weather has been the worst. The gross freezing rainy stuff finally stopped, and then it immediately decided to be 90° and 200% humidity. Can’t a gal just get some nice partly sunny 70° spring weather?!

  7. Rachel @ TwinTough June 1, 2013 at 7:44 pm · Reply

    These look delicious! Love rhubarb!

  8. Nik@ABrownTable June 3, 2013 at 10:12 pm · Reply

    I would have never thought to use ginger and rhubarb together in a dessert, this looks and sounds absolutely perfect to start a warm sunny day!

  9. Eva | Adventures in Cooking June 4, 2013 at 5:37 pm · Reply

    Ohhhhh these sound delicious. I haven’t had a good crumble bar in a long while, and I’ve actually never attempted to make them myself. Shameful, I know. But I think I will give it a try with some summer berries within the next couple months. So creative to use rhubarb! They must taste wonderful with that rhubarb tang :)

  10. Melissa June 7, 2013 at 2:46 pm · Reply

    I’m on my second round with these, this time using cherries and apricots and if they are anywhere near as good as the first batch, they will be delicious! I subbed in ground nut flour for the all-purpose and coconut cream for the butter to make them dairy and gluten free and it worked really well using your measurements! Thanks for this!

  11. Rebecca June 11, 2013 at 2:23 pm · Reply

    We loved this dish, thanks for an awesome summer dessert recipe! I didn’t have oat flour so I substituted with whole wheat flour and omitted the ginger since I didn’t have it on hand but they were still really delicious! My whole family loved them, will definitely feature a link to this recipe on my blog at some point in the future…thank you!

  12. Laurence June 26, 2013 at 10:44 am · Reply

    I gave them a try yesterday and just published the recipe. Those bars are amazing and oh so refreshing!

  13. Jill July 7, 2013 at 7:41 pm · Reply

    Made these for a 4th of July outing and they were so good I made them again tonite! A couple of things: put rough-chopped ginger into food processor with the 1/2 cup brown sugar for the filling to make it easier to avoid big chunks. Also added chopped pecans to the top.

    Was generous with the rhubarb the second time as the only minor flaw seemed to be excess sweetness – could be a function of the fruit.

    This recipe is so easy and portable too.

  14. susan barker January 31, 2015 at 11:01 am · Reply

    Hello, thanks for the recipe. I’ve made some but with blueberries and apples … it’s cooking in the oven now …. x

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