As I payed the local farmer for a bunch or rhubarb…I was a little skeptical. Rhubarb and I have only crossed paths once, that I can recall, and it didn’t leave the best impression. As I chopped up the vegetable I put a piece to my tongue. I almost stopped right then and there as Matt witnessed a look of bitter disgust come across my face. He however popped a piece in his mouth and continued on with his reading. Can you even eat rhubarb raw?
I continued mixing and popped this recipe into the oven. I don’t know what happened over the course of a half hour, but I am no longer a skeptic. These crumb bars are absolutely delicious!!! Finger licking lip smacking delicious..as in I am off to eat another.
(The original recipe is gluten free. Rice flour, quinoa, and almond flour interchanged wonderfully for all purpose. I also substituted potato starch for corn starch. I couldn’t find mulberries so I used 1 cup strawberries and 1/2 cup blueberries. If you try this recipe as is, gluten free, I would love to hear how it tastes. I simply don’t have all of those special flours on hand.)
You can find the recipe by Canelle et vanille here. Her food photography is stunning.