Strawberry Rhubarb Bars

Last summer, I impulsively bought a beautiful bunch of rhubarb at the local grocery store. It’s a bitter ingredient on its own but the strawberries in these crumble bars balance it out perfectly.

Ingredients:

Crumb layers

• 1 1/3 cups all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 1/3 cups rolled old oats

• 1/4 cup packed brown sugar

• 1/4 cup granulated sugar

• 3/4 cup unsalted butter, melted

• 2 tsp vanilla extract

Filling

• 1 3/4 cups hulled and diced strawberries

• 1 1/2 cups diced rhubarb, sliced 1/4-inch thick

• 1 tbs fresh lemon juice

• 1/3 cup granulated sugar

• 1 tbs cornstarch

Method:

For the crumb layer

1. Preheat oven to 350°F. Butter a 9 by 9-inch baking dish and line with parchment paper, butter parchment.

2. In a mixing bowl whisk together flour, baking soda, and salt. Add in oats, brown sugar, and granulated sugar and whisk to blend, while using fingertips to break up small clumps of brown sugar.

3. Whisk vanilla into melted butter then pour melted butter over oat mixture. Stir with a spatula until mixture is evenly moistened. 

4. Press 2/3 of the mixture into prepared baking dish, set aside remaining 1/3.

For the filling

1. Add diced strawberries and rhubarb to a medium mixing bowl. Toss with lemon juice. 

2. In a small mixing bowl whisk together sugar and cornstarch. Pour sugar mixture over strawberry mixture and toss to coat. 

3. Pour strawberry mixture over bottom crumb layer in baking dish. Evenly sprinkle remaining 1/3 crumb mixture over top. 

4. Bake in preheated oven until top is golden brown and crisp and filling is bubbling, about 45 - 50 minutes. 

5. Cool on a wire rack until warm then cut into squares.