Strawberry Rhubarb Cookie Bars

Today we're bringing you a recipe inspired by one of Spring's (and Vancouver Island's) most promininent fruit offerings- rhubarb!

Generally, when we think of rhubarb we think of pie (which is awesome!), but sometimes we don't always have the time or the motivation to make an entire pie. That's why we've got this quick and easy recipe for you today, which will allow you to enjoy all of flavours of strawberry rhubarb pie, with half the work!

Rhubarb will be in season for the next couple of months so there's no need to feel rushed to go out and buy some. Just keep this recipe up your sleeve for any last minute friends or family you need to impress! It would make a great addition to a tea table, Mother's Day brunch, or even a picnic!

You start out by making a simple butter and oatmeal crumb mixture. Nearly all of it gets pressed into the bottom of the pan to form the base. Then, you mix together the fruit topping and spread it on top of the crust. The bars get finished off with a scattering of the same cookie mixutre you used for the base. Easy peasey! 

After a quick trip to the oven these bars are finished. Allow them to cool completely before cutting into bars or wedges. This will allow the fruit filling to set completely, and make sure that you don't have runny fruit dripping down the sides.

If you want to be fancy you can even finish them off with a sprinkling of icing sugar. Go bake.

Strawberry Rhubarb Cookie Bars

Ingredients:

2 cups (160 g) old-fashioned oats

1 3/4 (220 g) cup all-purpose flour

1 cup (190 g) light brown sugar

1/4 tsp. salt

3/4 cup (170 g) salted butter, melted

2 tsp. cornstach

2 Tbsp. lemon juice

2 Tbsp. (30 g) granulated sugar

1 cup (125 g) small-diced rhubarb

2 cups (310 g) small-diced strawberries

Directions:

1. Preheat oven to 375 degrees F. For easy removal, line the bottom and sides of a 9x13-inch pan with parchment paper or tinfoil.

2. Place the oats, flour, brown sugar, and salt in a large bowl. Pour the melted butter over, and stir until clumps form. Set aside 1 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.

3. In another large bowl combine the rhubarb, strawberries, cornstach, lemon juice, and granulated sugar. Spread the fruit over the crust and then scatter the reserved crumbs over the fruit and bake bars for 30-40 minutes, until the fruit is bubbly and the crumb portion is golden and smells toasty.

4. Let cool to room temperature before trying to cut. Keep leftovers tightly wrapped in the fridge for up to 5 days. Enjoy!

Inspired by this recipe.