Strawberry Rhubarb Crisp Bars
These
rhubarb and blueberry oat bars are absolutely magical with the addition of
cocoa beans and dried rose petals, but they're really easy to make!
Ingredients
- 2 cups large oats
- 1/4 cup corn starch
- 3/4 cup granulated sugar
- 4 cups fresh diced strawberries
- 1 cup whole wheat flour or sub all-purpose
- 3/4 cup cold butter cut into 1/2” pieces
- 1 cup packed brown sugar
- 3 cups frozen chopped rhubarb
Instructions
First, preheat
the oven to 350 degrees F and line a 9 x 13-inch baking dish with parchment
paper. Put aside.
Then, in a
large bowl, combine the brown sugar, oats and flour until well blended. Add the
butter and mix with an electric mixer, a pastry knife or your hands until
everything is combined.
Reserve 1
cup oatmeal cookie mix. Press the rest into the bottom of the prepared pan,
completely covering the bottom. Bake the bottom crust for 10 minutes until it
is slightly dry on top.
In the same
bowl you used to mix your oats, combine your strawberries, rhubarb, corn starch
and sugar. Spread over the top of the crust and crumble the remaining oat
mixture on top - it will not completely cover the top.
Lightly press the oat
mixture.
Bake 40 to
45 minutes until the filling is bubbling and thickens and the oats are light
golden brown.
Cool to room
temperature. I highly recommend cooling before cutting - they will set
completely and cut more cleanly. Store in the refrigerator. Happy Cooking Time.
