Rhubarb Sour Cream Bars
Rhubarb is one of the first flavours of spring and these delicious bars have just the right amount of sweet and tang.
To make gingersnap cookie crumbs, pulse 22 (or about 6 oz/180 g) cookies in a food processor until finely crumbed.
Replace half or all of the rhubarb with fresh or frozen strawberries.
Prepared bars can be held in the refrigerator for up 3 days.