Quick! Make this delicious (& healthy) dessert for Easter

What could say springtime better than strawberries and rhubarb? Try these fruit bars and please everyone you might be feeding this weekend.

Recipe: Fruit Bars with Strawberries and Rhubarb
Makes 12-18 bars, depending on the size of your cut

Ingredients:

 

CRUST

• 1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
• 3/4 cup whole-wheat pastry flour (see Note)
• 3/4 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1 large egg
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract

FRUIT FILLING

• 3 cups diced strawberries (fresh or frozen), divided
• 3 cups diced fresh rhubarb, divided
• 1/4 cup orange juice
• 1/2 cup plus 2 tablespoons sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract

Instructions:

1. To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
2. Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
3. Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
4. To prepare fruit filling & assemble bars: Combine 2 cups strawberries, 2 cups rhubarb, orange juice, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. (It may take up to 10 minutes to get a thick result if you start with frozen fruit.) Stir in the remaining 1 cup strawberries and 1 cup rhubarb and 1 teaspoon vanilla.
5. Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.
6. Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.

Source: Adapted from www.eatingwell.com

Mint Julep Peaches

Grilled Mint Julep Peaches

Another highlight of summer's terrific food bounty: peaches are in high season. Of course, we love to eat them whole, sticky fingers and all, but here is a way to kick them up a notch (or two). If you're grilling dinner, keep the coals going a little longer and briefly grill halved peaches, then drizzle them with a bourbon/brown sugar glaze and top with vanilla ice cream or frozen yogurt.

Recipe: Grilled Mint Julep Peaches

Serves 4

Ingredients:

• 4 ripe freestone peaches, halved, pit removed Ask a question about this ingredient.
• 1/2 cup canola oil Ask a question about this ingredient.
• 1/2 cup bourbon Ask a question about this ingredient.
• 2 cups brown sugar, preferably dark Ask a question about this ingredient.
• 4 sprigs mint, for garnish Ask a question about this ingredient.
• 2 cups vanilla bean ice cream or frozen yogurt  

Instructions:

1. Remove leaves from mint sprigs and set leaves aside. 
2. In a saucepan, combine oil, bourbon, brown sugar and mint stems. Heat over medium, stirring often, until sugar is melted and sauce has thickened, about 5 minutes.
3. Meanwhile, preheat grill to medium-high. Add peaches, flesh side down, and close grill lid or cover peaches loosely with tin foil. Grill for 2-3 minutes.
4. Remove peaches to serving plates and drizzle with glaze. (You may have leftover glaze, which you can save for another use.) Top with ice cream or yogurt, garnish with mint leaves and serve.


Source: http://www.food52.com/recipes/272_grilled_mint_julep_peaches