Depending on where you live, it is time to pick fresh strawberries or at the very least purchase local, fresh strawberries at the farmers market. The flavor is intense and sweet. The time is right for rhubarb too. To me, strawberries and rhubarb go together like peanut butter and jelly—-it was meant to be.

As we do each season, we raced to our local strawberry patch and picked berries. It was a lovely evening and it really doesn’t take long to pick enough berries to enjoy lots of treats or for eating fresh from the bowl. This particular outing we picked almost 9 pounds of berries. Yes, nine pounds of pure deliciousness.

Back home the race was on to use the berries while they were at their peak. First on the list was fresh strawberry pie. It was perfection and gone in a flash. In order to savor the fresh rhubarb and berries a little longer, I baked Strawberry Rhubarb Bars. They went to the freezer and now they are ready for picnics and summertime treats. I can’t think of a better way to capture the flavor of summer.

If you can’t pick fresh berries or if the season has already slipped away in your hometown, don’t be discouraged. Supermarket strawberries are an excellent value this time of year and can make delicious bar treats too. The same is true for the rhubarb. Fresh is best but in a pinch you can substitute frozen rhubarb. The key to using frozen rhubarb is to keep it frozen, otherwise the bars will be soggy.

Many years I take my fresh picked berries and turn them in to jam. This year my pantry is still brimming over with jars of strawberry jam. Another great bar cookie to make with strawberry jam is Strawberry Shortcake Bars. The recipe is here.

You really can’t beat the taste of strawberries during the summer. They are the perfect addition to any bbq, picnic or family gathering.

Strawberry Rhubarb Bars

1 cup unsalted butter, softened
2 cups all-purpose flour
¼ teaspoon salt
1 ⅓ cups sugar
1 ½ cups diced fresh rhubarb
¾ pound fresh strawberries, sliced
1 tablespoon fresh squeezed lemon juice
2 tablespoons cornstarch

Preheat the oven to 375º F. Line an 8-inch square pan with nonstick foil.

Place butter, flour, salt and 1 cup sugar in the bowl of an electric mixer. Combine on medium speed until the mixture is combined and resembles crumbles. Place ½ of the mixture into the prepared pan. (no need to spray with nonstick spray if using nonstick foil). Press the mixture down evenly to form a crust.

In a medium bowl, combine the rhubarb, strawberries, lemon juice, cornstarch and remaining ⅓ cup sugar. Spread evenly over the crust. Sprinkle the remaining crust over the fruit mixture. Bake until bubbly and light brown, about 50 to 60 minutes.
Cool completely on a wire rack.

Lift the bar out of the pan using the foil. Peel the foil away and cut into 12 squares. These are best served at room temperature

Makes 12 bar cookies

These can be frozen for up to a month. Allow to come to room temperature before serving.