Strawberry and Rhubarb. What a combination. The sweetness of truly ripe, fresh, in-season strawberries against the tart juiciness of spring rhubarb. And, you’re eating a vegetable in a dessert, so, what’s not to like?! Spring produce is some of my favorite. I always forget how much I love rhubarb until spring returns. But, I’m not always into making a pie. And for Mother’s Day this year, I wanted to make something that could fit seamlessly with breakfast, not being a “dessert”, and that I would even be ok letting N have a bit of.
Enter these crumble bars. So delicious. Fresh, just the right amount of tartness and sweetness, allowing the fruit to come through without making it seem like a dessert. We devoured it. N loved it. I feel comfortable recommending this as part of a lovely breakfast, snack, or a great summer dessert. So, before the rhubarb is gone, go grab some and make these. Right away.
Strawberry Rhubarb Crisp Bars
Makes about 16 2x2” bars
1 cup oats
3/4+ cup flour
1/3 cup sugar (brown or cane)
¼ tsp salt
6 tablespoons butter, melted
1 tsp cornstarch (optional)
1 Tbsp lemon juice
1 Tbsp sugar
1 ½ heaping cups small-diced rhubarb (2-3 stalks)
1 ½ heaping cups small-diced strawberries
Preheat oven to 375*F. Line an 8x8” baking pan with parchment paper. Add oats, ¾ cup flour, sugar, and salt to the lined baking dish. Pour the melted butter over top and mix with your hands until clumps form. If the dough feels really damp or super soft, add a bit more flour (I didn’t need to). Set ½ cup of the crumble mixture aside and press the remaining crumb mixture evenly across the bottom of the pan to form a thin crust.
In medium bowl, toss your diced fruit with the cornstarch, lemon juice, and sugar. Spread the fruit mixture over the crust evenly. Sprinkle the reserved crumb mixture over the fruit and bake for 30-40 minutes, or until the fruit is bubbly and the crisp portion is golden.
Allow to cool in the pan and then store in the fridge until ready to serve.
Adapted from Smitten Kitchen
Strawberry Rhubarb Crisp Bars
Makes about 16 2x2” bars
1 cup oats
3/4+ cup flour
1/3 cup sugar (brown or cane)
¼ tsp salt
6 tablespoons butter, melted
1 tsp cornstarch (optional)
1 Tbsp lemon juice
1 Tbsp sugar
1 ½ heaping cups small-diced rhubarb (2-3 stalks)
1 ½ heaping cups small-diced strawberries
Preheat oven to 375*F. Line an 8x8” baking pan with parchment paper. Add oats, ¾ cup flour, sugar, and salt to the lined baking dish. Pour the melted butter over top and mix with your hands until clumps form. If the dough feels really damp or super soft, add a bit more flour (I didn’t need to). Set ½ cup of the crumble mixture aside and press the remaining crumb mixture evenly across the bottom of the pan to form a thin crust.
In medium bowl, toss your diced fruit with the cornstarch, lemon juice, and sugar. Spread the fruit mixture over the crust evenly. Sprinkle the reserved crumb mixture over the fruit and bake for 30-40 minutes, or until the fruit is bubbly and the crisp portion is golden.
Allow to cool in the pan and then store in the fridge until ready to serve.
Adapted from Smitten Kitchen