Best Junes Layered Rhubarb Bars Recipes

RHUBARB DREAM BARS

Rhubarb Dream Bars image

A little different way to use up that abundant supply of rhubarb. It's a nice change of pace from the usual rhubarb pie or cake recipe.

Provided by KRISTA4

Categories Desserts Cookies Bar Cookie Recipes

Time 55m

Yield 15

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
⅔ cup confectioners' sugar
1 cup butter, softened
3 cups white sugar
1 ½ teaspoons salt
½ cup all-purpose flour
4 eggs, beaten
4 ½ cups chopped fresh rhubarb

Steps:

Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 2 cups of flour, confectioners' sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9x13 inch baking dish.
Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.
Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.

Nutrition Facts : Calories 387.6 calories, Carbohydrate 63.2 g, Cholesterol 82.1 mg, Fat 13.9 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 8.2 g, Sodium 340.3 mg, Sugar 46 g

RHUBARB-PINEAPPLE JAM

Rhubarb-Pineapple Jam image

This easy recipe includes rhubarb, crushed pineapple, sugar, and strawberry gelatin, and takes about 30 minutes total to make. I like to use it as a freezer jam since it works so well. You can have fresh rhubarb jam anytime of the year.

Provided by STARAJOY

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 30m

Yield 56

Number Of Ingredients 4

Ingredients

10 cups chopped fresh rhubarb
1 (20 ounce) can crushed pineapple, undrained
2 cups white sugar
1 (6 ounce) package strawberry flavored Jell-O®

Steps:

Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.

Nutrition Facts : Calories 49.1 calories, Carbohydrate 12.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 13.2 mg, Sugar 11.4 g

JULIE'S RHUBARB BARS OR CRISP

Julie's Rhubarb Bars or Crisp image

A recipe I got from a co worker. Scrumptious. She substituted butter for shortening in the recipe and it was divine.

Provided by tuttifrutti1

Categories Dessert

Time 50m

Yield 1 9x13 pan

Number Of Ingredients 11

Ingredients

3 cups rhubarb, cut up
1 1/2 cups sugar
1/4 cup water
1 teaspoon vanilla
2 tablespoons cornstarch (dissolve in water)
1 1/2 cups oatmeal
1 1/2 cups flour
1 cup brown sugar
1/2 teaspoon baking soda
1 cup shortening (I used real butter)
1/2 cup walnuts or 1/2 cup pecans, chopped

Steps:

Mix rhubarb , sugar, water, vanilla .
Add cornstarch which has been dissolved in water.
Cook until thick.
Mix together ostmeal and all other ingredients until crumbly.
Pat 3/4 of mixture into greased 9x13 pan (I used half mixture for top and bottom).
Pour in rhubarb mixture and sprinkle remaining crumbs over top.
Bake at 375 degrees for 30-35 minutes.
Cooland cut into small bars.
NOTE: A 10 oz box of frozen strawberries can be mixed with the hot rhubarb mix.

Nutrition Facts : Calories 5484.7, Fat 253.7, SaturatedFat 56.7, Sodium 724.3, Carbohydrate 780.9, Fiber 28, Sugar 520.6, Protein 47.9

JUNIPER-AND-BEER-BRAISED SHORT RIBS

Juniper-and-Beer-Braised Short Ribs image

Provided by Molly O'Neill

Categories dinner, project, main course

Time 2h45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3/4 cup plus 2 tablespoons vegetable oil
3 1/2 pounds beef short ribs, trimmed of excess fat
Kosher salt and freshly ground pepper
1/2 cup all-purpose flour
1/2 large Spanish onion, coarsely chopped
1 small carrot, peeled and coarsely chopped
1 rib celery, coarsely chopped
2 teaspoons tomato paste
1 1/2 teaspoons juniper berries, crushed
5 sprigs fresh thyme
1 12-ounce bottle dark beer
1 1/2 cups homemade or low-sodium canned chicken broth
1 teaspoon honey
Chopped parsley for garnish

Steps:

Preheat the oven to 325 degrees. In a Dutch oven or large casserole with a tightly fitting lid, over high heat, heat 3/4cup of the oil. Sprinkle the ribs with salt and pepper. Place the flour on a plate. Roll ribs in flour until well coated. Working in 2 batches, cook the ribs, turning occasionally until well browned, 7 minutes per batch. Using tongs, transfer to a plate.
Drain the oil and return the Dutch oven to medium-high heat. Add the remaining 2 tablespoons oil and the onion, carrot and celery. Cook, stirring, until soft and brown, about 7 minutes. Add the tomato paste and cook, stirring, about 1 minute more. Return the ribs to the Dutch oven, add the juniper, thyme, beer and broth. Bring to a boil, cover, place in the oven and bake until tender, about 2 hours.
Transfer the ribs to a baking sheet, cover with foil and keep warm. Using a sieve over a saucepan, strain the liquid. Place saucepan over high heat, bring to a boil and cook, uncovered, until reduced to 1 cup, about 8 minutes. Season with salt and pepper to taste and stir in the honey.
Transfer the ribs to a serving platter, pour the reduced beef liquid over them and sprinkle with parsley. Serve with buttered pasta, rice or mashed potatoes.