For a deeper pecan flavor, toast the chopped pecans in a dry skillet over medium heat for 5-7 minutes, or until fragrant, before adding them to the crust mixture. If you don't have fresh strawberries, you can use frozen strawberries. Be sure to thaw them completely and drain off any excess liquid before adding them to the rhubarb mixture. To make ahead, the crust can be baked a day in advance and stored at room temperature in an airtight container. The strawberry-rhubarb filling can also be made a day in advance and stored in the refrigerator. For a cleaner cut, chill the bars completely before slicing. Use a sharp knife and wipe it clean between each cut.
Yvette Mckenzie
Feb 5, 2025I was a little intimidated by the number of steps, but it was totally worth it! The bars turned out beautifully, and they tasted even better than they looked.
Jorge Spinkasporer
Dec 20, 2024I made these for a potluck, and they were gone in minutes! Everyone raved about how good they were. I will definitely be making these again.
Brigitte Reilly
Dec 7, 2024I substituted gluten-free flour in the crust, and they turned out great! A perfect dessert for those with dietary restrictions.
Royal Kovacek
Nov 28, 2024These bars were a huge hit at our family gathering! The combination of sweet and tart was perfect, and the shortbread crust was so buttery and delicious.