Not much to say on this particular one as I’m worried that I’m coming down with a summer cold (or it’s just particularly bad allergies), and that Saturday welcomed us into summer and now I want all the melon, iced beverages, and wind in my hair while driving.
As my first official summer recipe, just indulge me while I smash all the fruit into beautiful bars instead of pie because pie is harder and messier and for some reason pie bars just sound more seasonal. These were so juicy, crumbly in a good way – without falling apart, and flavorful from the tart rhubarb I was gifted from a friend’s overflowing garden.
Make this for your 4th of July picnic, and invite me? My inspiration is from my favorite almond date bars, but these bars are softer, fruity, and can easily be topped with ice cream and eaten with a fork.
- 2 cups fresh strawberries
- 1 and ½ cups diced rhubarb
- 1 tablespoon sugar
- ¼ cup water
- 1 tablespoon cornstarch + 1 tablespoon cold water
- 1 and ½ cups rolled oats
- 1 and ½ cups flour
- ¼ teaspoon salt
- ¼ cup coconut sugar
- ½ cup melted butter
- 1 tablespoon olive oil
- Optional: additional sliced strawberries + blueberries for topping, whipped cream
- Slice strawberries and rhubarb.
- Combine with 1 tablespoon sugar and ¼ cup water on the stove, cooking for 10 minutes on medium-low heat.
- In a separate bowl, whisk 1 tablespoon cornstarch into 1 tablespoon cold water, and then whisk it into the strawberry rhubarb filling (adding it directly to the hot liquid will clump the cornstarch).
- Let the filling mixture cool on the stove or in the fridge to speed up the process and preheat the oven to 350.
- Mix the oats, flour, salt, and sugar together, and then drizzle in melted butter and olive oil. Knead it with your hands and then pack ¾ the crust mixture into the bottom of a 8x8 pan, covered in parchment paper. Prebake the crust for 5 minutes.
- Once the crust is prebaked, spread the cooled strawberry rhubarb paste on top. Add the additional crust mixture by crumbling it on top, a sliced strawberry or two, and a few blueberries, pressing gently to secure.
- Bake for 20 minutes at 350 and let them cool completely before slicing.
Serve warm or at room temperature topped with a scoop of vanilla ice cream. You can definitely pick the bars up if serving at a picnic, etc.
Store in the fridge to keep leftovers firm.