Berry Rhubarb Crumble Bars
May 30, 2019
These bars are super easy to make and a great summer dessert! Feel free to use either fresh or frozen fruit. If you use fresh strawberries and/or berries, the texture will be a bit more chunky than frozen (seen in photos 3 and 4). From my experiments, frozen fruit will break down easier and form more of a jam like texture (seen in photos 1 and 2). The recipe says to use 450g of strawberries and 350g of rhubarb. If you don’t have that much rhubarb (it’s expensive yo!), replace some of the weight with raspberries, blueberries or more strawberries! Any combo will be delicious.
Berry Rhubarb Crumble Bars
Makes: 24 bars
Prep: 25 minutes
Cook: 40 minutes
Total: 1 hour & 5 minutes
Calories per serving: 205 cal
Ingredients
Crust / Crumble
2 cup (160 grams) rolled oats
2 cups (240 grams, 8.5 oz) all-purpose flour
1/2 cup (100 grams) light brown sugar
1/2 cup of shredded coconut
1/2 tsp salt
1/2 tsp cardamom
1 cup, 2 sticks of butter, melted
Filling
3.5 cups (450 grams) diced strawberries
3 cups (350 grams) diced rhubarb / or mix of rhubarb & berries
1/2 cup (100 grams) granulated sugar
4 tsp cornstarch
2-4 dashes of angostura bitters
2 tsp lemon juice
1/2 tsp cardamom
1 tsp vanilla
Directions
Preheat oven to 375 degrees, spray or butter a 9x13 pan with parchment paper and then butter again to help it not stick.
Combine the oats, flour, brown sugar, coconut, salt and cardamom in a medium sized bowl. Pour the melted butter in with the dry ingredients and combine until completely mixed and a corse texture. Press about 3/4 of the mixture into the bottom of the prepared pan.
Add the strawberries, rhubarb, and/or fruit of choice to a large bowl. Mix in the granulated sugar, cornstarch, bitters, juice cardamom and vanilla. Let it sit for 3-5 min for some for the juices to release. Pour the fruit mixture into the pan, trying to exclude as much of the liquid as possible. This will prevent the bars from getting soggy. Evenly crumble the remaining oat mixture over the fruit. Place in the over and bake for 35-40 minutes, checking for doneness at around 35 minutes. The top crumble part should be golden brown and the fruit/juices should be slightly bubbling.
Cool for an hour and then put in the fridge for 2-3 hrs or overnight. Using a wet, sharp knife, cut into squares.
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