Rhubarb Cheesecake Bars

I love rhubarb, especially in the spring.  Put it atop a creamy cheesecake with a nutty crust —  mmmm.  Rhubarb Cheesecake Bars – heavenly.  So good you won’t want to stop eating until it’s all gone.

One pound of rhubarb makes 3 cups of sliced rhubarb.  The redder the color of the rhubarb, the sweeter the taste.  So I hear.  To me, it’s all relative and all tart!  In fact rhubarb is one of the few tart things I do like.  By the way, it is not a fruit.  It’s considered a vegetable and is also sometimes classified as an herb.   And the big green leafy top is poisonous so be sure to trim and discard it if you are harvesting directly from the garden. Place stems in plastic bag and store in the refrigerator until ready to use.  Rhubarb will keep 2-3 weeks in the refrigerator.  To prepare, wash each stem thoroughly one at a time.  Trim off any blemishes and cut stems into uniform slices ½ to 1 inches each.  For this recipe, where it is not cooked ahead of time, go with the smaller slices.

The sugar in the rhubarb layer is needed to draw the juices out of the rhubarb, as well as to counteract the rhubarb tang.  Strawberry gelatin adds to the flavor in a subtle way, however,  I always use sugar free gelatin to lessen the carb count.  If that doesn’t matter to you, use regular gelatin.  The creamy cheesecake is the perfect base for the pretty pink of the rhubarb.  Looks sooo nice and tastes wonderful!   And if you want to count it as a vegetable for the day – no judgement here.   Although a New York Court judged rhubarb a fruit in 1947 because it is most used in desserts!

You might also enjoy these rhubarb delights:    Strawberry Rhubarb Bar        Rhubarb Apple Crunch        Rhubarb Cherry Jam

[tasty-recipe id=”35433″]

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