Sense of Home Kitchen
Strawberry Rhubarb Bars
~Sense of Home Kitchen, adapted from a rhubarb bar recipe printed in the Star Tribune in 2009~
Serves 12 to 15
2 cups chopped fresh rhubarb (1/2-inch pieces)
1 generous cup quartered large strawberries (halved, if small)
1 tablespoon fresh lemon juice
2 tablespoons water
3/4 cup granulated sugar
1 cup brown sugar, packed
1 1/2 cup all-purpose flour
1 1/2 cup regular oatmeal, uncooked
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup unsalted butter, softened
1/2 cup chopped walnuts
Preheat oven to 350° F. Lightly butter a 9- x 13-inch baking dish.
In a medium-sized saucepan, heat the rhubarb, strawberries, lemon juice, water and sugar on medium-high bringing it to a boil. Reduce the heat and simmer until the rhubarb is tender and the mixture thickens to the consistency of thin jam, about 10 minutes.
In a medium-sized bowl mix together the brown sugar, flour, oatmeal, salt and cinnamon. Then work in the softened butter with your fingers to make a crumbly dough. Mix in walnuts. Pat half of the dough into the prepared pan.
Spread the strawberry and rhubarb mixture onto the crust, then top with the remaining crumbles. Bake about 30 to 35 minutes until golden brown. Cool to room temperature.
Serve plain or with a scoop of vanilla ice cream.
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