Ingredients
Scale
- 10 oz. rhubarb, coarsely chopped (about 2 cups)
- 8 oz. strawberries, hulled, coarsely chopped (about 1 cup)
- 2 tsp. cornstarch or potato starch
- ¼ cup (50 g) sugar
- 1 Tbsp. red wine vinegar
- Pinch of kosher salt
- Nonstick vegetable oil spray (for pan)
- 5 oz. Triscuits (about 30)
- 6 Tbsp. unsalted butter, melted
- 3 Tbsp. sugar
- 1 lb. cream cheese, room temperature
- ⅓ cup (67 g) sugar
- ¼ cup plain whole-milk Greek yogurt
- Pinch of kosher salt
- 2 large eggs
- ½ tsp. vanilla extract
- 2–3 Tbsp. orange marmalade
Instructions
- Toss rhubarb, strawberries, and cornstarch in a saucepan. Add sugar, vinegar, and salt. Cook until jammy, 10–12 minutes. Let cool.
- Preheat oven to 325°. Line an 8×8″ pan with parchment. Pulse Triscuits into crumbs, mix with melted butter and sugar, press into pan, and bake for 30–35 minutes. Let cool.
- Blend cream cheese, sugar, yogurt, and salt until smooth. Add eggs and vanilla, pulse to combine. Spread over crust, swirl with compote, and dot with marmalade.
<081>Bake until mostly set, 25–30 minutes. Cool, then chill for at least 6 hours before slicing.
Notes
- Store leftovers in the refrigerator.
- Use leftover compote for toast or yogurt.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg