Strawberry Rhubarb Bars

  May long weekend has come and gone and this year we 'braved' the ferries and travelled into the West Kootenays to attend my nephew Max and his fiance April's Engagement Celebration.  This is a special ceremony where the family gives the blessing to the couple on their engagement, in my Grandmother's time the people did not have the money or time for big fancy weddings and this special Ceremony was as good as a Wedding.   This ceremony requires the two families coming together and the singing of traditional songs and the reading of special psalms as part of the 'Zapoi' - Engagement Blessing. 
  It is also the weekend for the USCC Youth Festival and we were fortunate to get tickets to Saturday evenings program.  It has been too many years since we have travelled down on this long weekend.  A wonderful evening full of song, laughter and peace.
The beautiful part of any celebration is that we are so fortunate to see and hug all our family and extended family all in one day!  We welcome April and her family into our very own - you will fit in very nicely!
Now getting back to the rhubarb, I had picked some and also had a container of strawberries that needed to be used and so became the Strawberry Rhubarb Bars...I make a delicious Apple Bar and decided to substitute the apples for the strawberry/rhubarb filling.....with a twist.  a touch of coconut......now I had planned to deliver these bars to my Sister In Law but as it happened we decided to overnight at my daughter and son in law in Kamloops along the way - well they had to be sampled there first.  The next day we drove to Castlegar and stopped to visit with my Mother and once again the Strawberry Rhubarb Bars needed to be sampled and 'approved' by Mom.  Well they ended up in my Mom's freezer waiting for my Dad to also sample later.....and that meant my Mom approved!
These bars are very easy to put together, freeze quite well and are so very tasty.

Strawberry Rhubarbs Bars

The ingredients you will need for the filling.

The strawberries and rhubarb are diced, ready for the sugar and cornstarch.

The ingredients you will need for the pastry.

The coconut butter and vegetable shortening ready to be cut into the flour.

 

The coconut butter and vegetable shortening are nicely cut into the flour mixture.

The egg yolk is mixed with the milk, and the egg white is separated and set aside.

The dough has come together nicely and ready to be rolled.

Here is the first of the layers rolled out and ready for the pan.

The fruit mixture is added to the pastry in the pan.

The second 'sheet' of pastry is rolled out and added on top of the fruit filling.

Edges are sealed and ready for the egg white brushing.

The egg white is whisked to 'foamy' and ready for the top pastry layer.

Yum!

 

STRAWBERRY RHUBARB BAR RECIPE

Pastry:

2 1/2 cups flour

1/2 cup coconut butter

1/2 cup shortening

pinch of salt

1 egg (separated)

Milk

Strawberry/Rhubarb Filling:

3 cups rhubarb, diced

5 cups strawberries, diced (2lb-32 oz. container)

2 cups sugar

1/3 cup cornstarch

Glaze:

1/2 cup powdered sugar (icing sugar)

1/2 teaspoon vanilla

water to make a 'runny' mixture

 

 

Preheat oven to 350 degrees.

 

Method for the pastry:

Mix (cut in with a pastry cutter) the first 3 ingredients in a large bowl until crumbly.

In a measuring cup add the egg yolk and enough milk to make 2/3 cup of liquid.

Mix the egg yolk and milk until well combined, add this to the dry ingredients and combine

until it all comes together (like a pie dough). If too dry add more milk a Tablespoon at a time.

 Divide into two balls and place on a floured counter.

  Roll out one of the balls into a rectangular shape to fit a smaller cookie sheet.

Place rolled out dough onto the cookie sheet and top with strawberry/rhubarb mixture. (see below)

Roll out the second ball of dough and cover the fruit mixture, seal edges.

In a small bowl beat the egg white until foamy (with a fork or whisk) brush over top of the pastry.

Method for the filling:

In a large bowl combine the diced rhubarb, strawberries, sugar and cornstarch.

Spread over pastry dough.  Do this once you have the bottom pastry rolled out as once

the sugar has been added to the fruit it will start to release it's juices.

Bake at 350 degrees for 40 minutes. 

Remove and place on cooling rack - drizzle with glaze while still warm.

Cool for at least 20 minutes before slicing.....freeze any that are left between layers

of wax paper in a freezer safe container.

 

Enjoy!

 

'Plant your own garden and decorate Your own Soul

instead of waiting for someone to bring you Flowers.'

Veronica A. Shoffstall

 



Spinach Salad - a wonderful Springtime lunch.

Signs of Spring are all around, the trees are blooming the tulips and daffodils are smiling.....and in my garden I see brand new Spinach sprouts!  Spinach is another of our favorite vegetables and it's one of the first that can be picked from the garden.  This recipe for Spinach Salad is one that I have used for many, many years and my family always asks for it.  It is easy to put together with just a few simple ingredients and is so very delicious and good for you.

Spinach Salad

 





The ingredients you will need for the dressing.

 

The dressing is all mixed up waiting for the rest of the ingredients.

The rest of the ingredients you will need for the Spinach Salad.

  

 

SPINACH SALAD RECIPE

 

3/4 pound spinach,

 (I just fill up the large bowl that you see in the photo above)

2 hard boiled eggs, peeled and chopped

1 cup mushrooms, sliced

1 small onion, sliced thinly into strips (red/sweet or yellow onion)

Toss all the above ingredients into a large bowl and set aside.

 

Topping:

Parmesan Cheese, shredded

Croutons (optional)

 

Dressing:

6 teaspoons vegetable oil

1 Tablespoon white wine vinegar

1 Tablespoon white vinegar

1 teaspoon salt

1 teaspoon minced garlic (2 cloves)

1/2 teaspoon black pepper

1/2 teaspoon Dijon mustard

Combine all the above ingredients into a jar and shake well.

 

Just before serving pour the dressing over the spinach, toss well.

Top with shredded Parmesan cheese and croutons if desired.

Enjoy.

I usually double the dressing recipe and use the leftover dressing on other salads.

This is a great salad to take to a potluck as you can put all the vegetables together earlier and bring along the dressing.

 

'Life is just like a painting. Draw the lines with hope. Erase the Errors with Tolerance.

 Dip the brush with lots of Patience. And Colour it with Love.'