Strawberry Rhubarb Bars

Ingredients

• 1 1/3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/3 cups rolled old fashioned oats
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3/4 cup unsalted butter, melted
• 2 tsp vanilla extract
• 1 3/4 cups hulled and diced strawberries
• 1 1/2 cups diced rhubarb, sliced 1/4-inch thick
• 1 Tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 1 Tbsp cornstarch

Directions

1. Make the crumb mixture first: heat the oven to 350 degrees F. Butter a 9 by 9-inch baking dish, add parchment, and butter the parchment too. In a mixing bowl, whisk the flour, baking soda and salt. Add the oats, brown sugar and granulated sugar, whisking again and rubbing any little brown sugar lumps apart with your fingertips.
2. Stir the vanilla into the melted butter, then pour that buttery mixture over the oats. Use a spatula to mix until everything is evenly dampened. Press 2/3 of the crumb mixture into the prepared dish, and keep the remaining 1/3 nearby for the topping.
3. For the filling, place the diced strawberries and rhubarb in a medium mixing bowl. Add the lemon juice and toss to combine.
4. In a small mixing bowl, whisk the sugar with the cornstarch. Sprinkle it over the fruit mixture, then toss until the fruit is coated.
5. Spread the strawberry mixture over the crumb base in the baking dish. Scatter the reserved 1/3 crumb mixture evenly across the top.
6. Bake in the heated oven until the top is browned and crisp and the fruit is bubbling, about 45 – 50 minutes.
7. Set the pan on a wire rack and cool until warm, then slice into squares. Serve warm with vanilla ice cream if desired.