Friday, April 17, 2015

Ruby Red Rhubarb Squares

Spring brings 'new', new growth, new blossoms,  new life.  While in my garden last week I saw that the rhubarb had 'woken up' from it's winter sleep and was already nice and lush and ready for harvesting.  Last week I baked up a Rhubarb Coffee Cake.....mmmmm it was delicious.  So good in fact that I did not have time to take any photos!  Today I made some Ruby Red Rhubarb Squares.
Simple, quick and so very tasty.....this will be my husband's 'birthday treat'.This is my favorite time of year with everything awake and growing.  I remember many times running out to my parent's garden and picking a rhubarb stalk from the very large, healthy plant and simply snacking on it right there in the garden!  Sweet, tart and so very juicy.  Today I am able to pick my rhubarb from the very plant that my parent's had in their garden.....  The legacy grows on.
Thank you Mom and Dad.
 Ruby Red Rhubarb Squares

 The ingredients you will need for the topping, plus the toasted coconut.

 The ingredients you will need for the squares.

 The dough for the base is mixed and pressed into the pan.
The fruit mixture is spread over the base.

 The topping is mixed and ready for spreading.

 Ready for the oven.

40 minutes later.....mmmmm

A dessert that is perfect for the Birthday Boy!
Ruby Red Rhubarb Squares Recipe
2 cups diced rhubarb (preferably fresh but can use frozen)
1 cup raspberries (I used frozen)
 1 (3oz.) pkg. raspberry flavored jello
 1 cup all-purpose flour
 2 tablespoons sugar
 2 teaspoons baking powder
 1/2 teaspoon salt
 1/4 cup coconut butter/oil
 1/4 cup milk
 1 egg, beaten
 1/2 cup sugar
 1/2 cup all-purpose flour
 1/4 cup butter
 1/4 cup coconut, toasted
Combine rhubarb and raspberries and raspberry gelatin;  mix well, and set aside.
Combine flour through salt: cut in coconut butter until mixture resembles coarse crumbs.
 Add milk and egg, mixing until smooth.
 Press mixture evenly into bottom and 3/4 inch up sides of a greased and floured
 9-inch square baking pan, using the back of a floured spoon.
 Spread rhubarb mixture evenly over top, and set aside.
 Combine 1/2 cup sugar and 1/2 cup flour; cut in butter until mixture is crumbly, mix in coconut.
Sprinkle over rhubarb mixture; bake at 375 degrees for 35 to 40 minutes. Cut into squares.
Enjoy with some whipped cream or whipped coconut cream or vanilla icecream.
'Today while planting seeds I was thinking about how we all started as seeds.
We are not so different from each other.
Maybe you're a broccoli and I'm a carrot but we all share
this garden called.....Life.
Let's grow together because one day we'll all be compost anyway.'