I bake less in the summer even though it’s when the fruit is both perfect and plentiful. The house is warm and doesn’t need my gas oven blasting in an out-and-out war with the pricy air conditioning. But baking less doesn’t mean I don’t bake at all. The other day, it never got above 60F. I was a baking fool. Other times, if I happen to be up early, I’ll slide a quick fruit coffeecake or a tray of scones into the oven while the house is still open and cool from the night air. In Colorado, it’s not unusual to have temperatures in the 50’s at o’dark thirty. Thank you, weather gods. Birthdays? I’m up at 5 a.m. making cake no matter what. I mean, people need birthday cakes; don’t they? Even when it’s summer? Of course.

Funerals, too, need sweet treats to eat through the grief and to have something to share with other mourners while sipping coffee or punch. (At my funeral, there d*** well better be wine. If it was good enough for Jesus…) Gives you something positive and sacramental (“breaking bread,” right?) to do together while you remember a friend/loved one or think ahead to a life without that special person. So even if it’s hot, I’ll bake for a funeral. Wouldn’t you?

Fellow church member Oscar Ridings’ well–attended memorial drew a great crowd who had interesting-caring stories about Oscar –a retired high school teacher and much-loved husband, dad, and grandpa. One I heard ahead of time was about Oscar’s legendary love of rhubarb. In his memory, I set out to find a rhubarb treat that would be not too hard to make for 100-200 people. That couldn’t be pie, you see, which is the quintessential rhubarb dessert. I hadn’t time, pie plates, or AC for 25 pies. Even if I could get them all done in a timely fashion, where would I store them?! A simple cake, a bar cookie, a scone– all with small individual servings–one of those would make sense and be easier to serve, too. I scrambled through some few recipes before settling down to test an old Midwest Living Rhubarb Bar, a cookie with a nutty oatmeal shortbread-like base and topping filled with a thick, cooked rhubarb filling. I tweaked it for the memorial service (lots less sugar and more) and also made it gluten-free, using my good friend and excellent baker Patti White’s GF flour and rhubarb from member Jan Erickson’s garden. Team effort! I then mostly rewrote it this week just for you (and for fun) as a Strawberry-Rhubarb Bar. It’s now sweet without being cloying, savory without relying on spices for depth, and not difficult to make, bake, cut, or store. Last night, husband and best sous Dave found it makes an excellent base for a big scoop of cold vanilla ice cream. More in that vein soon.

So what’s the process? Well, it’s not hard.

Read through the recipe before beginning (time well-spent) and note you begin by chopping and briefly cooking the fruit for the filling.

The rhubarb cooks first for a few minutes along with a small amount of water and granulated sugar before the chopped strawberries are added. Strawberries cook faster than rhubarb though rhubarb isn’t terribly slow.

The resulting loose sort of jam or compote-y filling remains a little chunky but thickens some as it cooks. It works thicker or thinner — both ways–for these bars. The original recipe included a step to add more flour and sugar at this point, creating a thick gel. I wanted a fruit-forward filling and skipped that after the first test. Less sugar is often a win for me and the recipe was simpler to boot.

By the way, the cooked rhubarb and strawberries is lovely on plain yogurt, pancakes, or vanilla ice cream all on its own should you be flush in fruit. And it freezes!

Next, the crumb cookie base is stirred and cut together and– with a cup of the cookie base reserved for a topping– is pressed into the bottom of a greased 13″x 9″x 2″ metal baking pan. The cooked fruit gets spooned evenly over the cookie base and is then topped with the one cup of topping PLUS some extra nuts for good luck, visual draw, health, and texture. Should you miss a tiny spot or two sprinkling the topping or nuts, the jewellike rhubarb and strawberries will happily shine through when you try this:

TIP: The bars cut more neatly (less crumbly) if you chill the pan before cutting. Or of course you can simply cut them up and serve willy-nilly to suit yourself.

Make it into a bigger, fancier dessert? Use a larger square bar as the base for a sundae. Add vanilla, cinnamon, or strawberry ice cream, whipped cream, and blueberries. Et voilá, 4th of July!

Change it up? Read through the recipe headnote for several basic ideas. Other thoughts….Blueberries can take the place of the strawberries. You can also add a little spice to the cookie base/topping mixture if you like. Try 1/2 teaspoon ground ginger and 1/8 teaspoon ground cloves. Not feeling ginger-y? Use cinnamon. No walnuts to be had? How about pecans?

Is it Better to Bake in Glass or Metal?/ BON APPÉTIT *Hint: Bake my bars in a metal pan. I’m fond of the Calphalon or USA pan with great 90 degree corners.

IF YOU LIKED THIS, YOU MIGHT ALSO LIKE MY:

LIFE GOES ON:

above: The summer indoor table. While we like eating outdoors, we’ve been chased inside by heat, rain, and wild winds. A picnic-like table makes it more pleasant in our dining area but, hello, I’d like to get outside!

above: After many years of driving older vehicles (1998, 2006, 2010), we traded in our old Subaru and VW Bug…sob…on a brand new VW Tiguan. The safety factors sold me and this car drives like a solid dream. What was difficult to find was a light interior–a must for me in CO sun.

above: The milkweed is at its most glorious in full bloom and is attracting bees, including beautiful big fat bumblebees. Later, if all goes well, the Monarchs will lay their eggs on the undersides of the leaves. I tried to catch a pix of the sweet bee but couldn’t manage it.

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We’re about to begin the month that marks our 50th wedding anniversary with a rather small celebration–but just right. I was a child bride, you see. It’s a surprising place to be in life. Not sure we thought we’d ever get here but we did…or we almost have. The date was Bastille Day, July 14, 1974 — we married on the first anniversary of the day we fell in love. It was a Sunday; my lifelong pastor (baptized, confirmed, and married me) wasn’t enthused but humored me. What a long day for him! 104 degrees and no AC at First Presbyterian Church in Homewood, Illinois– a south suburb of Chicago. Right afterward, an incredible thunderstorm rocked the church and soaked guests. Rain in buckets. “Symbol of fertility,” Pastor said.

Savor summer, my friends. Cook the fruit, grill the dinners for friends, sip the cold white wine, walk early in the morning, stretch late at night with the stars, take time to watch the flowers grow, and raise a glass to anyone who makes it to 50,

Alyce