Rubus idaeus

I fall in love with Seattle all over again today. It's a perfect day.  Sunny.  Warm.  Blue bird sky.  I secretly bribed my raspberries that if they would just hurry up and bloom, make berries, I'll feed them another scoop of compost.  I supposed it's a little bit like "rewarding" your child to clean the room with candies? 

We have had an unusually long and wet winter so the Dinkums are about a month late.  They probably won't greet us until late June now.  Large, plump, deep red juicy morsels from heaven.  Soon follow the Tulameens, typically a month later than the Dinkums.  Long, conical, meaty beauties.  Then if the warm weather holds up, a second harvest of Dinkums will round up the season in late August or early September.  Like squirrels, we busy ourselves picking berries all summer long, and "over winter" them in Ziploc bags. My little nephew Nathan loves topping each of his little finger with a fresh, ripe, red raspberry.  I happen to agree it's the best way to enjoy these deliciousness. 



Vintage 2010



We are down to the last Ziploc bag from last season. We ration them amongst cereal bowls, atop ice-cream, or dot the fruit salad for Sunday brunch.  If I'm feeling extra generous, I make raspberry bars to share with my friends.  Old-fashioned raspberry bars with a buttery crust and loads of sweet, tangy raspberries.  Surely each bar counts for at least a serving of fruit, doesn't it?  

Give this recipe a try.  I hope you like it.  It is adopted from the Cook's Illustrated website by America's Test Kitchen.  These bars are best eaten the day they are baked.  Go ahead...have another serving of fruit.

 

Ingredients

• 2 1/2 cups unbleached all purpose flour (12 1/2 ounces)
• 2/3 cup granulated sugar (about 4 3/4 ounces)
• 1/2 tsp salt 
• 16 TBSP unsalted butter (2 sticks) plus 2 tablespoons, cut into 1/2-inch pieces and softened to cool room temperature
• 1/4 cup packed brown sugar (1 3/4 ounces), light or dark
• 1/2 cup rolled oats (1 1/2 ounces), old-fashioned
• 1/2 cup pecans (2 ounces), chopped fine
• 3/4 cup raspberry preserves (8 1/2 ounces)
• 3/4 cup fresh raspberries (3 1/2 ounces)
• 1TBSP fresh lemon juice from 1 lemon

Instructions

1. Adjust oven rack to middle position; heat oven to 375 degrees. Line a 13 by 9-inch baking dish with foil.  Spray foil-lined pan with nonstick cooking spray.

 

2. In bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 TBSP butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes.

3. Set aside 1 1/4 cups flour mixture into medium bowl; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes.

4. While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside. 

5. Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.

6. Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Using chef's knife, cut into squares and serve.