One of the participant of the South Arm Older Adults Cooking Club requested for some rhubarb recipes.
Michelle shared this Strawberry-Rhubarb Crisp Bars which can be prepared all in a pan.
Ingredients
- 1 cup rolled oats
- 3/4 cup plus 2 tablespoons flour
- 1/2 cup light brown sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 1 teaspoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon sugar, divided
- 1 cup small diced rhubarb
- 1 cup small diced strawberries
Source: Smitten Kitchen.com
Yield: 16 small bars or 8 large ones
Instructions
 Heat oven to 375F.Place oats, 3/4 cup flour, brown sugar and salt in the bottom of a 9×11″ baking dish. |
 Pour melted butter over, and stir until clumps form.If the clumps feel soft or look overly damp, add the remaining 2 tablespoons flour. Set aside 1/2 cup of the crumble mixture. |
 Press the rest of the crumb mixture evenly in the bottom of the pan. The trick is to lay a piece of parchment paper over the crumb and smooth out with a measuring cup. |
 Spread half the fruit over the crust.Sprinkle it evenly with cornstarch.
Drizzle with lemon juice. |
 Sprinkle with 1/2 tablespoon of granulated sugar.Spread the remaining fruit over this, and top with second 1/2 tablespoon sugar. |
 Scatter reserved crumbs over fruit.Bake bars for 30 to 40 minutes (firmer fruits will take longer), until fruit is bubbly and crisp portion is golden and smells toasty and amazing.Let cool in the fridge where they become crisp once chilled. Cut into squares and sprinkle with powdered sugar before serving or serve with a scoop of vanilla ice-creams.
Store leftovers in the fridge. |