Strawberry-rhubarb Crumb Bars
From jo_jo_ba 14 years ago
- 85 minutes to make
- Serves 12
Adapted from the blog "I'll Have What She's Having" - http://iwantthepie.wordpress.com/2010/06/27/raspberry-crumb-bars/. Even though I totally flaked out and forgot to bake the bottom crust for this (turns out you don't need to! Read more ), and the filling bubbled up like nothing else, the whole thing sets up as it cooled! Strawberries are Ontario grown, rhubarb from my backyard behemoth! See less
Ingredients
- 1/2 lb chopped strawberries shopping list
- 10 oz chopped rhubarb shopping list
- 2 tbsp honey shopping list
- 1/3 cup water, divided shopping list
- 1 1/2 tbsp tapioca flour shopping list
- zest and juice of 2 limes shopping list
- 1 1/2 cup whole wheat flour shopping list
- 1 1/4 cup quick (not instant) oats shopping list
- 1/2 cup packed brown sugar shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 1 tsp cinnamon shopping list
- 6 oz (3/4 cup) butter, slightly soft but still cool shopping list
How to make it
- In a small pot, combine strawberries, rhubarb, honey and 3 tbsp water. Bring to a simmer.
- Cook 10 minutes, until falling apart and thick.
- Whisk together remaining water and tapioca flour in a small dish, then stir into the strawberry mixture and cook until mixture thickens.
- Remove from heat, stir in zest and juice and allow to cool 30 minutes.
- Preheat oven to 375F.
- In a bowl, combine flour, oats, sugar, salt, baking powder, baking soda and cinnamon.
- Cut the butter into the mixure with a pastry cutter or your fingers until crumbly.
- Press half into a lined 8" pan.
- Top with cooled strawberry puree and cover with the remaining crumbled mixture, pressing down gently.
- Bake 35 minutes on the bottom rack of the oven.
- Let cool completely before cutting.
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