I stopped going to the farmer’s market towards the end of my pregnancy. I was just too pregnant to walk. My balance was off from my huge belly and was just tripping over my own two feet. It took us a few months but we finally started going again once we got comfortable with this parenting thing.
I had a guy that used to have rhubarb almost every week. I don’t know how he did it because rhubarb usually has a short season during the summer. He told me he wasn’t sure how he did it either. Most other farmer’s he knew had a hard time growing rhubarb for some reason.
I was so looking forward to rhubarb after the baby was born. After a few months, when I finally returned to the farmer’s market, his booth was gone! Luckily I’ve been able to find rhubarb at a grocery store but they only have it a few weeks out of the year. This Strawberry Rhubarb Crumble Bars recipe will probably be my only rhubarb recipe this summer. It’s sad because last year I posted seven. Remember my Strawberry Rhubarb Panna Cotta? It was yummy. I’m rhubarb obsessed and I’m feeling the void. If you know anyone selling rhubarb in the San Diego area, let me know.
While I’m looking for other sources of rhubarb, I’ll have to savor this Strawberry Rhubarb Crumble Bar recipe. It’s got a shortbread-like base, filled with strawberries and rhubarb that break down in the oven into a sweet jam. The topping is similar to a crisp topping with oatmeal, sugar and cinnamon. It’s so good. I made it as many times as I could before the grocery store ran out of rhubarb. I suggest you do the same! If you’re in a pinch, you could probably substitute the rhubarb for more strawberries. You won’t get the tartness from the rhubarb but you’ll still get the sweet strawberries and bright color.