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I just returned from a shopping trip to the local farmer’s market. I love the place. There were fresh strawberries and rhubarb in abundance so what the heck. Diet aside, I made some of these babies. Very sweet, very satisfying, very everything that is needed to satisy a sweet tooth. The filling can be substituted with just about any fruit and if one wants to cut corners, use a can of fruit filling. These are great for summer cookouts or gatherings.

Strawberry Rhubarb Crumble Bars

Filling:
1 1/2 cups fresh unsweetened rhubarb, cut into 1-inch pieces
1 1/2 cups sliced fresh strawberries
1 tbsp. lemon juice
1/2 cup sugar
2 tbsps. cornstarch

Crumb Mixture for Crust and Topping:
1 1/2 cups all-purpose flour
1 1/2 cups uncooked quick-cooking oats
1 cup firmly packed brown sugar
3/4 cup softened butter
1/2 tsp. baking soda
1/4 tsp. salt

1.  Combine rhubarb, strawberries, and lemon juice in pan. Cover; cook over medium heat until fruit is soft.
2. Combine sugar and cornstarch in small bowl. Add into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute) and boil until thickened (1 minute).
    Remove from heat. Set aside.
3. Heat oven to 350°F. Combine all crust ingredients in large bowl. Beat at low speed until mixture is crumbly.
    Set aside 1 1/2 cups crumb mixture. Pat the remaining crumb mixture into the bottom of a greased 13×9-inch baking pan. Top with fillling. Sprinkle remaining crumb mixture on top.
4. Bake for 30 to 35 minutes in a 350* oven until lightly brown.