Rhubarb Crumble Bars Blueberry rhubarb crumble recipe, sugar can be adjusted to your preference.Crumb mixture ( press half onto pan, use the other half as topping) 3 cups all-purpose flour1 cup cold butter, cubed2/3 cup brown sugar1/4 cup cane sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 beaten eggFilling:2 cups blueberries (any berry of your choice)3 cups slices rhubarb 1/2 cup to 3/4 cup cane sugar (rhubarb is tart)4 teaspoons cornstarch Bake in a preheated oven at 375 degrees Fahrenheit

Blueberry Crumble Ice Cream😋🍨🫐💖

Brownie Crumble Ice Cream Sundae! 😮‍💨🍨🍫

Good morning! Have you ever tried forcing rhubarb? You’ll not only get an earlier harvest but the stalks or petioles will be milder in flavor as stored sugars are concentrated in them instead of the leaves. Due to blocked sunlight, the leaves will be pale, but look at how gorgeous the reddish-pink petioles are! (Leaves are toxic!) We usually start to force rhubarb in the Pacific Northwest in January-February and are harvested in March-April. ✳️It’s best to wait for your plants to establish befor