Still trying to find my balance in the blogging world…between time spent reading blogs, getting inspired and then creating in the kitchen AND actually putting my thoughts and recipes down here on the blog. I have such a back log of photos and recipes that are waiting to be shared. I am hoping to post a bit more frequently in June than what I’ve been doing so far…hopefully you all will bear with me.
I bought some frozen rhubarb at Publix since I couldn’t find any fresh, and had been looking for something to do with it. A vague memory from childhood, and the newfound knowledge that it would be refreshingly tart had me craving it. One afternoon I thought of the perfect thing to do with the rhubarb, some mangos I’d gotten on sale that needed to be used, and a crust that I couldn’t stop thinking about since last November. Yes…this crust IS THAT GOOD, and it’s super easy too!
So I set to work in my kitchen. I put the frozen rhubarb chunks in a medium saucepan, sprinkled in some honey granules (you can use sugar, honey or other sweetener), added 1 tablespoon lemon juice and about 1/2 cup water and set to work peeling and chopping the mangos which was probably the most time consuming part.
3 ripe mangos, peeled and chopped
Half bag frozen rhubarb (found at Publix)
Sweeten to taste with choice of sweetener
1 Tbsp lemon juice
Combine all ingredients and cook down while making the crust.
After the mangos were added to the rhubarb, I set the burner to low, preheated the oven to 350 degrees and began working on the crust. I originally discovered this crust as part of these pumpkin cheesecake bars at Nutmeg Nanny. If you haven’t stopped by her blog…definitely check it out. She’s got many great recipes, and tries to keep things more natural. I’ve made them…they’re delicious, and have since used this crust for many different things. I love it!!
1 cup walnuts or pecans
3/4 cup oats
3/4 cup sugar (I use honey granules)
1/2 tsp sea salt
1 cup flour (I use freshly ground whole wheat)
1 stick butter, softened
Place nuts in food processor and pulse until chopped well, then add in oats and pulse again. Continue adding the rest of the ingredients and pulse as needed while combining. Grease a 9 x 13 pyrex pan and press crust into pan. Bake crust by itself for about 20-25 minutes. Then top with mango/rhubarb mixture, and bake for another 20 minutes or so. Cool on rack and slice into bars when completely cool. They are delicious warm, but even better cold!
The girls loved these! Keep them stored in fridge, but from past experience with the pumpkin cheesecake bars I know they freeze well. I made so many goodies last fall that I had to freeze quite a bit of them in bite size chunks. They are tasty frozen too! You can also top this crust with many other fruit toppings…you are only limited by what you can conjure up!