Every season brings with it something that leaves me itching to get into the kitchen to start cooking. For spring, it’s the combination of strawberry and rhubarb. (Definitely tied with asparagus. But I digress). Rhubarb has a painfully short growing season but it’s the perfect tart companion to strawberries’ juicy sweetness so I tuck them into crumbles and crisps and cobblers as often as I can. These bars bring you everything a traditional crisp would – juicy sweet and tart filling with a sugary crisp topping – but in sliceable, grab-and-go form.
3/4 cup brown sugar, packed
2 cups rolled oats
1 cup all-purpose flour
3/4 cup butter, chilled and cut into 1/2″ pieces
4 cups strawberries, diced
3 cups rhubarb, chopped
2 tablespoons cornstarch (see note)
3/4 cup granulated sugar
1/2 teaspoon salt
Preheat oven to 350°F and line a 9×13-inch baking sheet with parchment paper. Set aside.
In a large bowl, combine brown sugar, oats, and flour until mixed. Add butter and mix with a pastry cutter or your hands until combined but crumbly.
Set aside 1 cup of the crumble mixture. Press remaining mixture firmly into bottom of prepared pan. Bake 10 minutes.
In a bowl, stir together strawberries, rhubarb, cornstarch, sugar, and salt. Spoon mixture over baked crust and top with remaining oat crumble mixture.
Bake until filling is bubbly and thick and top is golden brown, 40-45 minutes.
Let cool completely before slicing and serving. Enjoy!
Note: If using frozen rhubarb, increase cornstarch to 1/4 cup.
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