When I received some rhubarb this week from Melissa’s Produce I wasn’t quite sure what to do with this… is it a fruit or vegetable, it’s a vegetable but rhubarb is officially classified as a fruit by the U.S. Department of Agriculture (USDA) ), and how best to cook with it?! Rhubarb is in season now and is usually used in desserts. It tastes similar to a granny apple yet you will find it tastes best baked and mixed with a sweet fruit. I came across this recipe from Taste of Home and the reviews were glowing. Gosh, I know why now after making it. I wasn’t sure if I made the pecan, brown sugar and butter crust correctly, and thought perhaps this might turn into some kind of crumble something, but happy to report it came out as expected. They actually look like bars! And my oh my, you are going to LOVE this recipe. In fact, you can make homemade jam out of the strawberries and rhubarb ingredients listed below. This vegetable requires cold winters to grow. As a result, it’s mainly found in mountainous and temperate regions around the world, especially in Northeast Asia. It’s also a common garden plant in North America and Northern Europe. Several varieties and species exist. In the West, the most common variety is called culinary or garden rhubarb (Rheum x hybridum). Rhubarb is also a rich source of antioxidants. One study suggests that its total polyphenol content may be even higher than that of kale. And the dried roots have been utilized in traditional Chinese medicine for thousands of years. (Source: Healthline.com). So when you make this treat, know that you are using fresh fruits that have loads of health benefits. It’s a sweet treat for sure but one I believe your family is going to love. Mine sure did! Our tray is pretty much finished. Let me know what you think of the recipe. You Will Need: 1 cup all-purpose flour 1/3 cup packed brown sugar dash kosher salt 1/2 cup (one stick) cold butter, small cubes 1/3 cup finely chopped pecans Filling: 1 package (8 ounces) cream cheese, softened. For our next attempt I plan to use 2 packages to you will get more cheesecake filling. Your choice though! 1/4 cup sugar 2 tablespoons 2% milk (I used goats milk as it is easier to digest) 1 tablespoon lemon juice 1/2 teaspoon vanilla extract dash kosher salt 1 large egg, room temperature, lightly beaten JAM: 1/2 cup sugar 2 tablespoons cornstarch 1 1/3 cups chopped fresh strawberries 1 1/3 cup sliced in small pieces fresh or frozen rhubarb (if using frozen make sure to leave out to defrost so you don’t have excess water) 1 tablespoon lemon juice Directions Preheat oven to 350 degrees Fahrenheit. Line an 8 x 8 inch square baking pan with parchment, letting the ends extend up the sides. If you don’t have parchment, just cut out a piece of aluminium foil to fit the bottom but be sure to butter it so the crust doesn’t stick. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in chopped pecans. Don’t worry if it isn’t blended completely. Press into bottom of prepared pan. Bake until the edges just begin to brown, about 12-15 minutes. Cool completely on wire rack. In a large bowl, beat cream cheese and sugar until smooth. If you are using two 8 oz packages of cream cheese be sure to double the other ingredients listed. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed until blended. Pour over crust. Bake until filling is set, about 15-20 minutes. Coon on a wire rack until cool. For the jam, in a small saucepan, mix sugar and cornstarch. Add chopped strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Cover and refrigerate until set, about 8 hours or overnight. Using parchment, carefully remove cheesecake bars from pan. You can cut into nine bars instead of 16 if you’d prefer larger slices. Yum! Enjoy! Note: We were provided with produce from Melissa’s Produce but all opinions are our own.