I mean. If that title is reeling you in, we’re already friends. These bars are my idea of perfection – they’re not too sweet, so they seem equally appropriate for brunch with tea, or when you want a treat after dinner but don’t want to feel too full. If you’ve already made my Raspberry-Rhubarb Bars, you’ll notice several similarities! The base is very much the same, but I’ve swapped out a few key ingredients so they taste quite different. In Michigan, the blueberries are starting to get a little more sour – the particular variety I used for these bars is called Elliot. When peaches are ripe and need to be used that day, their juicy, luscious flavor makes a perfect complement to the little blue jewels of late summer.
Even if you have looked at those beautiful light green and blush-colored stalks from afar, but never purchased them, don’t let the fact that rhubarb is in the title deter you! Buy some during your next market trip. You can definitely make these. They are not too sweet, highly delicious and have a perfectly satisfying crunch on top.
For all the kale and beets and ginger and root vegetables you will inevitably see all over this site, let it be known: THERE WILL BE CHOCOLATE. I have an undeniable weakness for dark chocolate, and I’ll never give it up.