Eat the Stalks, Not the Leaves, and Other Garden Lessons

One thing that I like about being a novice gardener is that I am always learning something new.

Last spring, after having a conversation with Rachel about how amazing rhubarb is, I decided to try and grow some. I planted a small seedling, and patiently waited for the magic to happen.
It definitely grew.

But, while it was growing, I discovered that rhubarb can't be harvested in its first season. At a minimum, you have to wait until its second season, which is an ENTIRE YEAR.  This required a lot of patience on my behalf because I like to eat my garden bounty as quickly as it grows. 

Given that I was also warned that rhubarb leaves are poisonous (you can only eat the stalks), I wasn't going to press my luck. So I've been waiting.

And waiting.

And waiting.

And now it's over three feet tall.

Finally, last weekend, I chopped off a few stalks and ran into the kitchen. I knew I wanted to make strawberry-rhubarb bars, but I didn't have a recipe. I decided to combine recipes from two of my favorite cooks, Isa Chandra Moskowitz and Martha Stewart, veganizing it in honor of Rachel (and the fact that I didn't have any butter) and now I'll share it with you:

D's Strawberry-Rhubarb Blondie Bars
Compote by D, inspired by Isa:
2 cups of strawberries, cut into fourths
1 cup of rhubarb, cut into 1 inch pieces
4 tablespoons cornstarch (or tapioca or arrowroot)
1/2 cup cold water
1/3 cup sugar

Blondie layer by Isa:
3 3/4 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
1 (6oz) container plain or vanilla soy yogurt (greek yogurt also works)
1/4 cup rice milk (soy or cow milk also works)
1/2 cup plus 2 tbsp canola oil
1 tbsp vanilla extract

Crumb topping by Martha:
1 cup flour
1/4 cup light brown sugar
1/4 tsp salt
1/3 cup canola oil

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch baking pan. 

Make the compote:
Mix cornstarch with cold water in small bowl, until dissolved. Combine strawberries and rhubarb in a saucepan, add cornstarch mixture. Add sugar.  Bring to a vigorous boil and then to a low boil, stirring often (it burns easily!). Cook for approx. 5 minutes. Remove from heat.


Make the blondie batter:
Stir together flour, baking soda, salt.  Add yogurt, milk, oil, sugar, and vanilla.  Mix well. Batter will be thick.

Make the crumb topping:
Mix flour, salt, brown sugar together. Drizzle in the oil, and mix well.



Put it all together:
Spread batter in prepared pan.  Spread compote on top, then sprinkle crumb topping on top of that. Bake for 35 minutes, and let it cool completely before serving.