Strawberry Rhubarb Almond White Chocolate Chip Bar – Summertime Recipe Deliciousness!

Strawberry rhubarb almond white chocolate chip bars are easy to make and deeeelicioussss! A perfect treat to make during the summer season. Let’s go over the ingredients to get started.


Fruit Topping:  

  • 2 cups sliced strawberries and 
  • 2 cups of rhubarb
  • 2/3 cup sugar
  • 3 tablespoons of cornstarch
  • 1/4 cup of orange juice 
  • 1 teaspoon of vanilla 
Dry Topping:

  • 1 cup of white chocolate chips
  • 1/2 a cup of sliced almonds 
  • 1 tablespoon of sugar
  • 1 teaspoon of cinnamon
 Dry Ingredients:

  • 1 1/2 cups all-purpose flour 
  • 1 1/2 cup of oatmeal
  • 1 cup of brown sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup sliced almond
  • 1 ½ cup of grated almond paste
  • 1 (cup) stick (8 tablespoons) unsalted butter, softened on a plate
  • sliced almonds

Kitchen Utensils

  • large mixing bowl
  • parchment paper
  • baking dish
  • electric mixer
  • measuring cup
  • measuring spoons
  • spatula
  • wooden spoon 
  • heavy bottomed saucepan
  • grater
  • pastry blender


First thing you want to do is get your oven preheated to 350°F.  Then, line your parchment paper to come up the sides of a 9 inch baking dish. That way you can easily lift out the bars perfectly every single time.  Also you might want to spray just to ensure that nothing sticks to the baking dish. 

Preparing the Toppings:

  1. In a small bowl, combine sugar, cinnamon and sliced almonds.  Set this aside until we are ready to sprinkle as a topping. 
  2. In a heavy bottom saucepan add strawberries, rhubarb and a little bit of water.  Add sugar and vanilla. Cook over medium heat and stir occasionally.
  3. In a bowl, whisk cornstarch with orange juice until dissolved. 
  4. Now, stir the orange juice mixture into the saucepan. Boil until thickened and translucent. Remove saucepan from heat and onto wire rack to cool.
  5. Meanwhile, while fruit spread is cooling we are ready to make the dry mixture.  

Preparing the Dry Ingredients:

  1. In a large bowl, mix quickly the oatmeal, flour, baking powder, cinnamon, brown sugar and a dash of salt.  
  2. Then in the same bowl, mix the dry mixture and crumbled almond paste with fork until small clumps form.   
  3. Next add the butter into the bowl.  Use a pastry blender to cut into the butter.  Mix with fingers or a pastry blender or a food processor until the texture of small crumbs. Set aside.
  4. Then stir 1/4 cup of almonds into the large bowl and mix completely.

Assembling the Ingredients:

  1. Now we are ready to combine both the dry and the fruit topping.  First set aside at least a ½ a cup the dry crumb mixture to be used later. 
  2. Add a layer of dry mixture on the bottom of the baking dish. Press the dry mixture onto the baking dish using a bottom of a measuring cup. This will help firm up the dry mixture.
  3. Then sprinkle a little bit of white chocolate chips across the dry mixture.
  4. Now we are ready to spread fruit mixture across the dry mixture. 
  5. Add another layer of white chocolate chips across the fruit mixture.
  6. Spread on top with reserved crumb mixture with a spoon so you can see the strawberry mixture peeking through.
  7. Finally sprinkle remaining white chocolate chips and the cinnamon almond slice mixture on top. 
  8. Bake these for 30-35 minutes or until golden brown and preserves are bubbly. Let these cool completely on a wire rack before serving.
  9. Refrigerate any leftovers but you might not have any.

How to Make Marzipan for Scandinavian Baking & Candies A Simple Homemade Almond Paste Recipe

Marzipan is great for Scandinavian baking including cakes, cookies and candies.  Marzipan is a confection consisting primarily of ground almonds and usually sugar.  Here is a a homemade way to make fresh marzipan.

First, you need almonds without the skin on it.  If you want to save money, you might want to blanch your almonds by removing the skin. Below are the instructions to blanch your almonds. 


  • 2 cups of plain raw almonds (not roasted, oiled, or salted)
  • a bowl of boiling water 
See our YouTube video to see how 
Karen Grete creates the marzipan paste.

How to Blanch Almonds

  1. Place almonds in a bowl of boiled water for a minute or two.  The water should barely cover over the almonds.
  2. Then after a few minutes, the skin of the almonds should look slightly wrinkled. Don’t let the almonds sit too long in the water because it will loose crispness.
  3. Carefully pinch off the skins with your fingers. The almond should slide right out of its skin. 
  4. Sometimes the skin won’t come off so easily.  It might be the water is getting cold.  If it is then reheat the water. 
  5. Leave to dry in another bowl. 

 Prepare the marzipan

  • 2 cups of blanched almonds
  • 1 cup of sifted confectioners’ sugar 
  • 1/2 a teaspoon almond extract 
  • one or more tablespoons of water
  • 1 bitter optional instead of almond extract

  1. Now we are ready to ground the plain blanched almonds in a food processor or blender. Add a little at a time of blanched almonds, grind, pour out into a bowl.  Repeat until you have grounded all of the almonds.
  2. Next add powdered sugar into the bowl of grounded almonds. Stir the mixture.
  3. Add one tablespoon of water at a time into the bowl.  You don’t want to add too much water as it is just to get the mixture to stick together. 
  4. Next add almond extract.  
  5. To test if it is sticking together, start squeezing the mixture with your hands.  If it is not sticking add a little more water. If the mixture is too sticky, add a little more confectioners’ sugar.
  6. Dust powder sugar on a marble or a smooth surface. Pour the almond ground mixture over it.  
  7. Coat your hands in powdered sugar and begin to knead the marzipan.  Knead until smooth.
  8. Your marzipan can now be used immediately. Otherwise, store by wrapping it in plastic wrap and keeping it in an airtight container.

THUMBS UP for more marzipan recipe videos!  If you have any questions, please let us know.
Karen Grete and Heidi

We hope you enjoyed the marzipan recipe! Please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*Jansson’s Temptation A Swedish Christmas dish – Janssons Frestelse
*How to make Swedish Sour Cream Cucumber Salad with Dill. svensk gurksallad.
*How to make St Lucia Buns – A Swedish Saint Lucia Saffron Bun Recipe – Lussekatter
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
*How to make Danish Cucumber Salad (Agurksalat)
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on

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Blueberry Almond Scones with Lemon Glaze


I love scones! It is so good to bite into a moist and tender scone too.  There are so many different types of flavors to enjoy such as raisins, bacon, cheese, pumpkin or cinnamon.  Whether the scone is sweet or savory it is all great to eat.


I probably had my first scone in the United States over 30 years. Since then I have enjoyed eating this quick bread ever since.  With this recipe I have given it a Scandinavian twist with adding blueberries, almond and lemon zest.  I always try to find ways to add Scandinavian flavors when I can.  This recipe makes plenty of scones, perfect for breakfast, brunch or teatime.

Below is a recipe that I hope you will enjoy.  Please check out my YouTube video to see how I prepare the scone too!


  • 3 1/3 cups all-purpose flour
  • 1 teaspoons baking powder
  • 2 teaspoon baking soda
  • 1/2 cup sugar
  • 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
  • 7 oz almond paste
  • 1 cup buttermilk
  • 2 eggs 
  • 1 tablespoon grated lemon rind
  • 1 1/2 cups fresh blueberries, stemmed and rinsed 
  • 1/2 teaspoon salt(optional) 

Kitchen Utensils

  • Food processor, standing mixer or pastry cutter 
  • 1 large mixing bowl
  • 1 medium bowl
  • 1 small bowl
  • 1 whisk
  • 1 wooden spoon
  • 2 1/2 inch round cookie cutter 
  • Parchment paper 
  • measuring cup
  • measuring spoon
  • baking sheet


Preheat oven to 350°F. Lightly grease two cookie sheets or line with parchment paper. 

Sift together the dry ingredients.  Add almond paste, flour, sugar, butter, lemon rind, baking powder, baking soda and salt into a large mixing bowl.  
Using either your fingers or a pastry blender, cut in the butter to coat the pieces with the flour.  The mixture should look like coarse small crumbs.  

Note: This step can be done with a food processor fitted with a metal blade or in a bowl of a standing mixer fitted with a paddle attachment 
Whisk buttermilk and two eggs in a large bowl. 
Add the flour mixture into the buttermilk mixture until large dough clumps form. There may not seem to be enough liquid at first, but as you press, the dough will come together. 
Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Fold everything together just to incorporate until dough comes together.  Do not overwork the dough.  
Press the dough out on a lightly floured surface  Knead one or two turns until dough is firm enough to roll out, but still delicate.  
With a lightly floured rolling pin, roll out to about 1/2-3/4 inch thickness. into a rectangle

Cut scones with cookie cutter or use the edge of a glass rim.  Place on cookie sheets about 1 inch apart. Gather together remaining dough and roll out again. Repeat until all dough is used.  

Note: Too much mixing, kneading, and baking will produce dry and tough scones.

Bake for 22-25 minutes or until firm to touch and light golden brown.

Cool on wire rack. Let the scones cool a bit before you apply the glaze.

While scones are cooling, prepare glaze by mixing until smooth, confectioners sugar, lemon juice, melted butter and lemon rind. Drizzle the glaze over the top of the slightly warm scones.  

If you like, you can sprinkle on lemon zest as I did.  this is optional but it gives it a real nice lemony flavor. Let it set a minute before serving.  


I always enjoy have the blueberry almond scone with a cup of coffee.  My children like to have milk with their scone.  Enjoy!

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!