Laura's Strawberry-Rhubarb Bars Recipe

Ingredients


CRUST

1 3/4 cup flour
2 tbsp powdered sugar
1/2 cup margarine or butter

FILLING

1 1/2 cup sugar
1/4 cup flour
1/4 tsp salt
6 egg yolks
1 cup heavy cream
4 cup sliced rhubarb
1 cup sliced strawberries
1/2 tsp lemon juice

TOPPING

6 egg whites
1/2 cup sugar


Directions

To make the crust, mix the flour and sugar together. Cut in the
margarine or butter. Press into a lightly greased 9 X 13-inch pan.
Bake in a preheated 350 F oven for 10 to 12 minutes, until golden.
Remove and let cool while you prepare the filling. Toss the sugar,
flour, and salt together. Lightly beat the egg yolks and cream
together, then stir into the sugar mixture. Fold in the rhubarb,
strawberries, and lemon juice. Spread over the baked crust and bake
at 350 F for 1 hour, until firm. Beat the egg whites until foamy.
Beat in the sugar, 1 Tablespoon at a time, until stiff peaks form.
Spread this meringue over the rhubarb mixture and return to the oven
10 to 15 minutes, until lightly browned. Cool and then cut into
squares. Serves 8 to 10.

NOTE: These "bars" are more like tarts with a custard-fruit filling
and a meringue topping than they are like old-fashioned cookie bars.
They make a fine dessert, best served fresh.

[ The L. L. Bean Bok of NEW New England Cookery ]


Servings: 1 servings

 

 

Laura's Strawberry-Rhubarb Bars Recipe brought to you by Recipe Ideas


Categories: Cookie; Fruit; Vegetable


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Recipes as an idea can be found back into the distant past, in truth as far back into recorded history as the Egyptians, and potentially, even further back. However, generally, these early cook books were just primitive hieroglyphic or cunieform instructions for meal preparation.

Later on, in The time of the romans 25BC a man called Apicius assembled a number of scripts which described recipes prepared by the Romans. In his publication, Apicius tells us how the meals were divided into appetizers, main meal and desserts, a style of dining still practiced today. This early Roman chef describes how the Romans used a wide range of herbs and spices, including a few that are still present in modern kitchens such as thyme, mint and asafoetida.

Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, basil and rosemary. These new foods and spices created an explosion in books on cooking, many of which are now in private collections.

When we get to the 20th century, recipe publications were increasing in popularity due to higher levels of literacy, people having increased spare time and having more money to spend.

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We hope you enjoy this Laura's Strawberry Rhubarb Bars recipe.

 


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