It’s Memorial Day Weekend, and I’ve (almost) fully immersed myself into camping life. The campfires, the sunshine, the beach, the grilling, the ice cream eating. It’s totally fabulous, and the smell of campfire will never get old. Last night I made chili on the grill in a cast iron pan, then we made cheesy nachos out of it. And it was incredible. Maybe I’ll share that on the blog this summer? Yeah?
So the reason I say (almost) fully immerse myself into camping life is because here I am, hooked up to the super weak internet connection that we can get in South Haven, MI. I am cool going without the internet for the weekend, but there was one issue. I just HAD to share these Strawberry Rhubarb Crisp Bars with you. Maybe you won’t make them, but maybe you will?! And I am hoping for the second option. Because, you guys. They are SO good, and they are perfect for your get-togethers this Sunday and/or Monday.
Or just make a pan of them and keep them to yourself?
It’s no big deal, I won’t judge you.
They are dynamite – the ‘crisp’ or ‘crumble’ part (Is there a difference? I am sure there is but I don’t know or care right now because it’s just delish) is totally buttery and brown sugary, but I still feel okay about eating it because there are some super wholesome good-for-you stuff in there too. Ya know, a ton of old-fashioned oats, strawberries and RHUBARB. Gosh I love rhubarb.
Anyway, I’m signing off now, but pretty please make these delicious bars and you will thank yourself, and your family and friends won’t be sad, either.
- ⅓ cup packed dark brown sugar
- 4 Tbsp. butter, melted
- 1 ½ cups whole wheat pastry flour
- 1 ½ cups old-fashioned rolled oats
- ½ tsp. coarse salt
- ½ tsp. baking soda
- 4-6 Tbsp. ice cold water
- 2 cups rhubarb, cubed
- ½ cup granulated sugar or honey
- 2 cups strawberries, hulled and sliced
- Zest of 1 lemon
- 1 Tbsp. cornstarch
- Preheat oven to 350 degrees. Grease a 9x9 baking dish.
- In a medium mixing bowl, whisk together dark brown sugar and melted butter. Slowly whisk in flour, oats, salt and baking soda. Stir in 1 tablespoon of ice water at a time until pea-sized dough balls form.
- Press half of the dough mixture into the bottom of the 9x9 greased baking dish, until packed and dough covers the entire bottom of the pan. Bake 15 minutes.
- In a small saucepan, heat ½ cup water, rhubarb and sugar/honey to a simmer. Allow to cook 2-3 minutes. Turn heat off and whisk in strawberries, lemon zest and cornstarch until combined. Once crust is baked, pour strawberry rhubarb filling onto the crust. Sprinkle remaining dough in small clumps on top of the filling, until mostly covered. Bake for an additional 18-20 minutes, until top is browned and filling is thick.
- Allow to cool, then slice into 16 bars. Keep refrigerated.
- *Note: Can sub whole wheat flour, all-purpose flour, oat flour or GF flour, 1:1!