Growing up, we visited my grandparents and other relatives in Michigan every summer.
And every time we were there they made Rhubarb Grunt (like a cobbler). I thought it was dreadful. Way too tart. But everybody, especially my mother, loved it and we seemed to have it everywhere we went…to my dismay.
Then, while visiting a cousin, they offered up some Strawberry-Rhubarb Pie. I quickly turned them down when I heard the word “rhubarb.” But they were insistent that I try. Glad they did. Strawberry-Rhubarb is a whole other ball game compared to just rhubarb if you ask me. And I’ve tried to capture some of that in my Strawberry-Rhubarb Bars.
The actual bars are rather simple, using a cake mix to make things even easier. They also have a crunchy twist using Cinnamon Toast Crunch Cereal in the topping. However since it’s pretty hard to find Strawberry-Rhubarb Jam without a jam maker in your family (I have one) you will need to make a Strawberry-Rhubarb Freezer Jam to make these bars.
Luckily freezer jam is easy to make as well. This freezer jam is a little different as you need to cook down the fruit first. Normally you don’t have to do this with most freezer jam, but the rhubarb is very bitter raw and must be cooked down.
You can see you start with just the fruit and sugar. The juices from the fruit will help it cook down.
It will cook down in about 20 minutes.
It’s best to make the jam the day before and then make the bars so it’s not an all day thing. Enjoy!
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