Name: Rhubarb–Brown Butter Bars
Yield: 16 servings
Ingredients: Zest and juice of ½ grapefruit or 1 orange; 3 dried hibiscus flowers (optional); ¾ cup (150 g) granulated sugar; ¼ tsp. kosher salt; 1 vanilla bean, split lengthwise (optional); 1 lb. rhubarb, sliced crosswise into ½”-thick pieces (about 4 cups), divided; Nonstick cooking oil spray; 1¼ cups blanched hazelnuts, raw pecans, and/or raw or blanched almonds; ¾ cup (1½ sticks) unsalted butter, cut into pieces; 1¼ cups (156 g) all-purpose flour; 1¼ cups (125 g) old-fashioned oats; ¼ cup plus 1 Tbsp. (packed; 63 g) dark brown sugar; ¼ cup (50 g) granulated sugar; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ½ tsp. baking soda; Dried hibiscus flowers, also called Jamaica flowers, are available at Latin markets and some natural foods stores.

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Photo by Alex Lau

Think of your favorite granola packed full of nuts and surrounding a layer of sweet-tart rhubarb jam and you’ve got these bars. Use any combination of whole nuts you’d like, and feel free to leave the dried hibiscus flowers out of the filling entirely (they’re there to make the mixture pinker and amplify the rhubarb’s floral flavor). And if you have found yourself with a bounty of dried hibiscus flowers, may we recommend this bright pink agua fresca? You can also use a tart, thick store-bought jam: You'll need 1½ cups.

Recipe notes

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Recipe notes

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