a concoction

I really love a dessert that is a bar. Maybe it's because I was raised in a large family so I'm used to a multitude of meals coming from a large casserole dish. I also like the durability of a bar, which then creates portability. Typically, bars are cut in large squares at bakeries, but any home cook knows they can bring them to a pot-luck and quickly cut them smaller if the crowd grows larger.

Since it's rhubarb season (and it's a short one like pomegranates. Sigh.) it's time for a bar dessert with their best friend, the strawberry. Finding the perfect bar proved tricky. I liked the idea of a traditional pie, without all the oozey messiness that necessitated a plate and fork. A slab pie you say? No, that's more pie crust than I prefer. A crumble? Not bad, but still not what I wanted.

After reviewing a few different recipes, it was time to take action and create a dessert that was a hybrid of a pie, slab pie and crumble. Then these babies came out of the oven and I knew I got it right.

The crust is sturdy enough to be held in one hand, without the fruit and crumble spilling over. The filling isn't dry because the fruit lends off a wonderful sweet juiciness that stays put with a bit of cornstarch. And don't think I forgot about that crumble topping. No way. That buttery oat mixture is the perfect crunch to these tart, dense bars.

an elegant dessert

Want a fancy dessert that can be made in advance, isn't a cake, but will serve a large crowd? Sounds like a tall order but it's as easy as making these delicious meringues. Twelve individual meringues are laid on a puddle of raspberry sauce and then topped with fluffy whip cream, some fresh raspberries and the prettiest sprinkling of chocolate shavings.

I served these on Easter and made all the components the night before (I love desserts that can be made in advance!). When it was time for dessert, I laid out all the plates and started assembling (see the pictures below). This is a great opportunity for your guests to help you; assign someone to be in charge of each element of the dessert and then it will be interactive and less stressful for you. Although truthfully, once everything is made, assembling is the easiest part.

I loved all the texture and flavor combinations with this dessert: the sweet tartness of the raspberry sauce, the crunchy meringue, the hint of chocolate and the soft whip cream to meld it all together. I'll definitely be making this one again!