Quick-Pickled Rhubarb Salad
-2 medium rhubarb stalks sliced thinly at an angle
-1 cup red wine vinegar
-1/2 cup sugar
-1 and 1/2 tsp kosher salt
-1 fennel bulb, thinly sliced (use bok choy or endive as substitute)
-3 celery stalks, thinly sliced diagonally
--put slice rhubarb, fennel, and celery in jar
--bring vinegar, salt and sugar to boil (brine)
--pour brine into jar with veggies
--seal and wait 1 hour or until cool
--serve with drizzled olive oil and black pepper
Recipe referenced from epicurious.com
-3 medium rhubarb stalks
-4 tbls honey
-4 tbls water
-14oz (14-16) chopped strawberries
-1/2 a lime
--simmer rhubarb, honey, water for 10 minutes
--add strawberries, simmer another 10 minutes
--remove from heat, add lime juice
--strain mixture of seeds and rhubarb fibers
--freeze for 3 hours, stirring every 30 minutes
Recipe referenced from kitchensanctuary.com
Strawberry-Rhubarb Cheesecake Bars
Crust and Crumb Topping
-2 1/2 cups all purpose flour-1 cup light brown sugar
-1 cup chopped, toasted pecans
-1 cup butter, chilled, cut into pieces
-4 cups chopped rhubarb
-2 cups chopped strawberries
-3 Tbsp corn starch
-2 8 oz bricks cream cheese, room tempurature
-2 cups sugar divided
-1 tsp vanilla extract
--Preheat oven to 350 degrees.
-- In the bowl of a stand mixer (or with hand mixer), mix together flour, brown sugar, pecans, and butter on medium speed until butter is pea-sized and mixture looks like coarse crumbs.
--Pour half of the mixture into a parchment-lined 9x13" pan. Press into pan and bake for 10-15 minutes or until lightly browned around edges.
--In medium-sized bowl, mix together rhubarb, strawberries, corn starch, and 1/2 cup sugar. Set aside.
--In the bowl of a stand mixer, mix together cream cheese and remaining 1 1/2 cups sugar until light and fluffy. Add eggs and vanilla on medium until smooth.
--Pour cream cheese mixture on top of crust and spread evenly. Evenly pour strawberry mixture on top of cream cheese. Top with remaining crumb topping.
--Bake for 40-45 minutes or until edges are browned and middle is slightly wobbly when shaken. Cool on cooling rack for 1 hour then refrigerate for 3 hours or overnight. Refrigerate leftovers.
Recipe referenced from goldenbarrel.com