I hate food waste. I hate food waste so much that I create recipes to reduce my food waste. And from that adventure, in a long roundabout way, this Peach Rhubarb Jam bar was born.
A few weeks back I made the Strawberry Rhubarb Cordial. After squeezing out the lovely juice, I was left with this beautiful pulp that I did not want to throw out. So I squeezed some lemon on the pulp and fashioned it into a jam bar. I was delighted with the result.
Now, this Peach Rhubarb Jam Bar was not made from the leftover of anything. Although, you could certainly use the leftover pulp from making cordials. Instead, I intentionally made the peach jam for this bar. I even shared the recipe for the peach rhubarb jam a few posts ago. It is easy to make and very quick.
The reason why I love this recipe is that the way it allows for rescuing or repurposing food. Instead of wasting leftover jam, it can be repurposed to make a bar that is sweet, portable and easy to make. It requires making a shortbread dough that serves both as a solid base and crumbly topping. Personally, I love to use nuts, spices, oats and flour blends to add dimension to my bars. In this particular recipe, I have kept things simple.
Of course, I can’t forget that this is Peach Week, so this recipe fits nicely into that theme. Let me know if you try the recipe! Follow me on Instagram and tag me with #willeatthis.
Peach Rhubarb Jam Bar
- 8in square baking pan
For the Shortbread
- 1 stick Unsalted Butter chilled and cubed
- 11/2 cup All-Purpose Flour
- 1/2 Cup Sugar
- 1/2 cup Almond Flour
- 1/4 cup Rolled Oats
- 1/2 tsp Sea Salt flakes
- 1 tbsp Vanilla Extract
For the Filling
- 1 Cup Jam
- Preheat oven to 350F
- To prepare 8in Square pan, I like to cut two wide strips of parchment paper to layer across the bottom of the pan. This would prove useful when extracting the bar after baking.
- If Using a Food Processor: Pour in the flour, oats, sugar and almond flour with salt into the processor's bowl. Pulse for 30 seconds. Slowly drop in the butter cubes while pulsing. Then add in the vanilla. Process only until the dough looks like clumpy. Pour 2/3 of dough into a pan and press up the sides of the pan.
- If Mixing by Hand: Pour flour, salt, oats, almond flour, and sugar into a bowl with cubes of butter. Work the butter into the flour mixture slowly until it forms clumps and some fine crumbs. Add in the vanilla extract and give it a mix. Pour 2/3 of the dough into a pan and press up the sides of the pan.
- If the jam is too thick, dilute with a tablespoon of lemon juice BEFORE pouring into the dough. Pour the jam into the dough. Carefully ensure that jam is well distributed across the surface.
- Sprinkle remaining dough over the jam with care. You want it to be well spread across the surface for a crumble effect.
- Place the pan in the oven and bake the Peach Rhubarb Jam bar for 25 minutes. Take it out of the oven and allow it to cool down for at least an hour before attempting to slice.
- Store in an airtight container in the refrigerator if there are leftover. It should hold up for about 2 days max.
[…] don’t have this whole Peach Week thing figured out yet. A few recipes have been tested. Some pictures have been taken. I have one or two recipes I hope to get done. […]