These bars are a great way to introduce rhubarb to a first-timer.
Tender rhubarb and sliced strawberries encased around a sweet brown sugar and oat crumble.
3 cups chopped rhubarb, 1/2" pieces
1 cup organic cane sugar
2 tbl cornstarch
1 tsp vanilla
1 cup ap flour
1/2 cup whole wheat flour
1 1/2 cup old fashioned rolled oats
1 cup organic light brown sugar
1/2 tsp baking soda
1/2 tsp cinnamon
pinch of salt
1 cup earth balance vegan butter, cold and cubed
1 1/2 cup thinly sliced strawberries
Preheat the oven to 350. Grease an 8x8 baking dish.
Toss the rhubarb, cane sugar and cornstarch together. Add to a large saute pan and cook until the rhubarb has broken down and become a sauce, this takes about 10-15 minutes. Remove from heat and add the vanilla. Set aside to cool while you make the crust and crumble.
Combine the flours, oats, brown sugar, baking soda, cinnamon and salt in a large bowl. Cut in the butter until the mixture is moist and crumbly.
Press one third of the mixture in the bottom of the baking dish. Pack tightly. Lay the strawberries over the crust. Pour the rhubarb sauce over the strawberries. Sprinkle the remaining two thirds of crumble on top and bake for 45 minutes until the filling is bubbly and the top is golden brown.
Let cool completely and slice into bars.