{"id":12850,"date":"2010-05-16T22:09:17","date_gmt":"2010-05-17T02:09:17","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=12850"},"modified":"2010-05-16T22:09:17","modified_gmt":"2010-05-17T02:09:17","slug":"rhubarb-and-currant-almond-bars%e7%94%98%e9%85%b8%e3%81%a3%e3%81%b1%e3%81%84%ef%bc%81%e3%83%ab%e3%83%90%e3%83%bc%e3%83%96%e3%81%a8%e3%82%ab%e3%83%a9%e3%83%b3%e3%83%88%e3%81%ae%e3%82%a2%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=12850&lang=en","title":{"rendered":"Rhubarb and Currant Almond Bars
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\"\"<\/a><\/p>\n

Currant and Rhubarb Almond Bars<\/strong>
\nMay 16, 2010<\/em><\/p>\n

My mother-in-law gave us the beautiful rhubarb she was growing in her garden when we visited her last time. The jam I made with this rhubarb was so delicious and I could have just eaten the whole thing in a few minutes. It was hard but I stopped myself, and I decided to make bars using this jam. These bars were so good. I love the sweet tangy flavor from the rhubarb and currant and it went very well with the almond flavored crust\/toppings.<\/p>\n

Currant and Rhubarb Almond Bars (modified from this recipe<\/a>): 9 bars <\/p>\n

Crumb Mixture Ingredients:
\n1 1\/8 cups all-purpose flour
\n1\/2 \t cup sugar
\n1 \/2\t \tcup chopped almond
\n1\/2 \t \tcup butter, softened
\n1\/2\t \tegg
\n1 to 2 drops Almond extract<\/p>\n

Filling Ingredients:
\n1\/2 \t \tcup rhubarb jam (rhubarb, sugar, lemon juice, corn starch) and currant jam together<\/p>\n

1. Heat oven to 350\u00b0F. Combine all crumb mixture ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture; set aside.
\n2. Press remaining crumb mixture on bottom of greased 8-inch square baking pan. Spread preserves to within 1\/2 inch of edge. Crumble reserved crumb mixture over preserves.
\n3. Bake for 40 minutes or until lightly browned. Cool completely; cut into bars. <\/p>\n

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\"\"<\/a> \"\"<\/a><\/p>\n

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Currant and Rhubarb Almond Bars May 16, 2010 My mother-in-law gave us the beautiful rhubarb she was growing in her garden when we visited her last time. The jam I made with this rhubarb was so delicious and I could have just eaten the whole thing in a few minutes. It was hard but I […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-12850","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12850","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12850"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12850\/revisions"}],"predecessor-version":[{"id":12870,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12850\/revisions\/12870"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}