Here’s a full recipe for Rhubarb Rice Krispie Bars – a fun twist on the classic marshmallow treat with a sweet-tart rhubarb layer:
Rhubarb Rice Krispie Bars Recipe
Ingredients
For the rhubarb layer:
3 cups rhubarb, chopped
½ cup granulated sugar
2 tbsp water
1 tsp lemon juice
For the Rice Krispie layer:
6 cups Rice Krispies cereal
4 tbsp unsalted butter
1 bag (10 oz / ~40 large) marshmallows
1 tsp vanilla extract
Optional topping:
½ cup white or dark chocolate, melted, for drizzling
Instructions
Cook the rhubarb layer:
In a saucepan, combine rhubarb, sugar, water, and lemon juice.
Cook over medium heat, stirring occasionally, until rhubarb breaks down and thickens into a jam-like consistency (about 10–12 minutes).
Set aside to cool slightly.
Prepare the Rice Krispie mixture:
In a large pot, melt the butter over low heat.
Add marshmallows and stir until completely melted and smooth.
Remove from heat and stir in vanilla extract.
Quickly fold in the Rice Krispies until evenly coated.
Assemble the bars:
Line a 9×13-inch pan with parchment paper and lightly butter it.
Press half of the Rice Krispie mixture evenly into the pan.
Spread the rhubarb mixture over the first layer.
Press the remaining Rice Krispie mixture on top, gently smoothing it down.
Set & finish:
Let cool at room temperature for at least 1 hour (or refrigerate for 30 minutes) before cutting into squares.
If desired, drizzle with melted chocolate before serving.
Tip: For a sweeter touch, you can mix a couple of spoonfuls of the rhubarb jam right into the marshmallow mixture before pressing it into the pan.
