Indulge in a delightful culinary journey with our Orange Rhubarb Bars, a harmonious blend of tangy rhubarb and zesty oranges, encased in a buttery, crumbly crust. This delectable treat offers a perfect balance of flavors and textures, making it an ideal dessert for any occasion.
In this comprehensive guide, we'll take you through two enticing recipes:
1. Classic Orange Rhubarb Bars: Experience the timeless flavors of this traditional recipe. We'll provide step-by-step instructions, ensuring you achieve the perfect balance between the sweet-tart filling and the crispy crust. Learn how to select the best rhubarb and oranges, and discover tips for creating a smooth, velvety filling.
2. Gluten-Free Orange Rhubarb Bars: For those with dietary restrictions or gluten sensitivities, we present a delectable gluten-free version of this classic dessert. We'll guide you through the process of creating a flavorful crust using alternative flours, ensuring a tender and flaky texture. Enjoy the same burst of orange and rhubarb flavors without compromising taste or enjoyment.
Whether you prefer the classic or gluten-free version, our Orange Rhubarb Bars promise to tantalize your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and embark on this culinary adventure with us.
RUSTIC ORANGE-RHUBARB TART
This rustic rhubarb and orange tart is the perfect light dessert. We love it with fresh rhubarb in the spring, but it also tastes fantastic with frozen fruit. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll out crust into a 14-in. circle. Spread preserves to within 2 inches of edge. Transfer to a parchment-lined baking sheet; set aside., In a large bowl, combine the rhubarb, oranges, 1/2 cup sugar, tapioca and cinnamon; let stand for 15 minutes. Spoon over crust to within 2 in. of edges; sprinkle with almonds. Fold edge of crust over filling, leaving center uncovered., Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool., In a microwave, melt white chips and shortening; stir until smooth. Drizzle over tart.
Nutrition Facts : Calories 432 calories, Fat 18g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 163mg sodium, Carbohydrate 65g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.
ORANGE BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h50m
Yield 16 bars
Number Of Ingredients 9
Steps:
- For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
- Stir together the flour, granulated sugar and salt in a bowl. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
- For the filling: Stir together the granulated sugar and flour in a bowl. Crack in the eggs and whisk to combine. Add the orange zest and juice and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.
- Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into 16 pieces.
ORANGE RHUBARB PIE
This is one of my favorite ways to use our rhubarb crop. The combination of rhubarb and orange gives this pie a nice flavor.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup sugar, flour and salt. Stir in orange juice and butter. In a small bowl, lightly beat egg yolks; stir into the orange juice mixture until blended. Add rhubarb. , In a large bowl, beat egg whites until soft peaks begin to form; gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into rhubarb mixture. , Pour into pie shell. top with nuts. Bake at 375° for 15 minutes. Reduce heat to 325°; bake for 40 minutes or until golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 383 calories, Fat 18g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 257mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.
ORANGE RHUBARB BARS
I found this recipe for Orange Rhubarb Bars and thought how unique!! There are so many limited recipes for rhubarb that I thought it a good idea to post this one! Hope you all enjoy it! Note..I think adding strawberries to this would also be delicious!
Provided by Linda Kauppinen @cyrene
Categories Cakes
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees Lightly grease 13 x 9 inch baking pan. Set aside
- In 3 quart saucepan combine rhubarb, granulated sugar, water, cornstarch and vanilla. Cook over medium-high heat until rhubarb is defrosted and filling is thickened and translucent, stirring constantly. Remove from heat. Stir in food coloring. Set aside.
- In large mixing bowl, combine cereal, flour, brown sugar, baking soda and peel. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 1/2 cups cereal mixture.
- Press remaining cereal mixture evenly into prepared pan to form base. Spread filling evenly over base. Sprinkle reserved cereal mixture and pecans evenly over filling. Bake for 20 to 25 minutes or until golden brown. Cool completely before cutting.
RHUBARB ORANGE
Provided by Amanda Hesser
Categories easy, quick, dessert
Time 30m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
- Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 24 milligrams, Sugar 12 grams
RHUBARB CRISP
When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring's first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake - it is nearly effortless and as good or better than a pie.
Provided by Mark Bittman
Categories easy, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
- Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
- Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 48 milligrams, Sugar 22 grams, TransFat 0 grams
RHUBARB OATMEAL BARS
A delicious rhubarb bar, great for the first rhubarb of the season, or to use up the last. I have found that cooking the rhubarb in half water half fruit juice (I've used orange or pineapple) enhances the flavour nicely.
Provided by Lezlie
Categories Bar Cookie
Time 35m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Crust: Combine all ingredients until crumbly.
- Pat half of mixture into 13x9" baking pan and bake for about 20 minutes before pouring filling on top.
- Filling: In saucepan combine rhubarb, sugar, cornstarch and water.
- Cook until clear.
- Blend in vanilla.
- Pour over baked crust.
- Sprinkle with remaining crumb mixture.
- Bake at 350° for 20 minutes.
Nutrition Facts : Calories 229.7, Fat 10.4, SaturatedFat 2.4, Sodium 47.2, Carbohydrate 32.9, Fiber 1.3, Sugar 21.8, Protein 2.1
RHUBARB & ORANGE SLUMP
A slump is a New England pudding made with seasonal fruit. Experiment with whatever's in season this month
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Supper, Treat
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Place the rhubarb in a pan with the orange juice and 50g/2oz of the sugar. Heat gently to dissolve the sugar, then cover and cook for a few mins until the rhubarb is softened but still holding its shape, about 5 mins. Tip into a 1.5-litre gratin dish.
- Put the flour, orange zest and remaining sugar in a bowl, add the butter, then rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the milk to make a soft dough. Drop 8 spoonfuls of mixture over the rhubarb and scatter with the almonds. Bake for 25-30 mins until the topping is crisp and golden. Serve warm with mascarpone or crème fraîche.
Nutrition Facts : Calories 536 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 44 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.85 milligram of sodium
ORANGE RHUBARB SAUCE
This recipe is a fun combination of oranges and rhubarb that's sweetened with sugar and thickened with tapioca. It's shown here served over vanilla ice cream and a slice of pound cake. Pat Burnley - Lancaster, PA
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the rhubarb, sugar, water and tapioca; let stand for 15 minutes. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until rhubarb is tender. Stir in oranges; heat through. Serve with ice cream or pound cake.
Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 2g fiber), Protein 1g protein.
Tips:
- For a sweeter filling, use more sugar. For a tarter filling, use less sugar.
- If you don't have any fresh rhubarb, you can use frozen rhubarb. Just thaw it out before using.
- If you don't have any orange zest, you can use lemon zest instead.
- Be sure to use cold butter when making the crust. This will help the crust stay flaky.
- Don't overmix the crust dough. Overmixing will make the crust tough.
- Be sure to preheat your oven before baking the bars. This will help the crust cook evenly.
- Let the bars cool completely before cutting them. This will help them hold their shape.
Conclusion:
Orange rhubarb bars are a delicious and easy-to-make dessert. They're perfect for any occasion, from potlucks to bake sales to holiday gatherings. With their bright and tangy flavor, these bars are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give orange rhubarb bars a try. You won't be disappointed!
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