When I was a kid, strawberries were really exotic. They’d appear briefly in late spring, early summer and they were very expensive. So when my parents would buy some, we’d cherish them, eating them slowly and savoring every juicy bite. Before we knew it, they were gone until the next season. This scarcity of strawberries must still be in the back of my mind because strawberries are the first fruit I gravitate to in a breakfast bar or salad bar. And right after chocolate desserts, strawberry ones always catch my eye on a restaurant menu.
So, when I saw the picture of these strawberry rhubarb crisp bars on the excellent food blog Smitten Kitchen, I was immediately, well, smitten. I’ll admit, rhubarb is still a bit of a mystery to me. Sometimes it really works, adding a grassy acidity and a mildly fibrous texture to desserts. But most of the time I just don’t know what to do with it. Here it works well. It cuts through the richness of the crust and as always, pairs perfectly with the strawberries.Strawberry Rhubarb Crisp Bars – Slightly adapted from Smitten Kitchen
1 cup (80 grams) rolled oats
3/4 cup (95 grams) plus up to 2 tablespoons (15 grams) extra all-purpose flour
1/2 cup (95 grams) light brown sugar
Heaped 1/4 teaspoon table salt
6 tablespoons (85 grams) unsalted butter, melted
1 teaspoon cornstarch (optional, but helps firm up the filling)
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 grams) granulated sugar, divided
1 cup (125 grams) small-diced rhubarb (from about 1 1/2 medium stalks)
1 cup (155 grams) small-diced strawberries
Heat oven to 375 degrees F if using metal pan (350 degrees if using glass pan). For easy removal, line bottom of 8-by-8-inch square baking pan with parchment paper leaving overhang on two sides.
Place oats, 3/4 cup flour, brown sugar and salt medium bowl and mix. Pour melted butter over, and stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 1 or 2 tablespoons flour. Set aside 1/2 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.
Spread half the fruit over the crust. Sprinkle it evenly with cornstarch (I use a tea strainer to do this), then lemon juice, and 1/2 tablespoon of granulated sugar. Spread remaining fruit over this, and top with second 1/2 tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for about 40 minutes, until fruit is bubbly and crisp portion is golden.
Let cool in pan. Remove using parchment paper and cut into squares. Alternatively, you can place them in fridge to chill and crisp up, before cutting. These are best eaten the day made. Store leftovers in fridge.