Strawberry Rhubarb Bars

🧂 Ingredients

• 260 grams 1:1 gluten free flour
• 140 grams rolled oats
• 1 teaspoon salt

  I prefer kosher salt
• 100 grams granulated sugar
• 150 grams light brown sugar
• 280 grams unsalted butter – very cold

  can sub vegan butter*
• 30 grams egg yolk

  approx.. 1.5 yolks
• 2 teaspoons pure vanilla extract
• 450 grams strawberry rhubarb filling
• 450 g fresh rhubarb

  diced into 1/2-inch pieces
• 450 g fresh strawberries

  hulled and halved or quartered
• 200 g granulated sugar
• 1 tablespoons lemon juice

  can use water
• 3 tablespoon cornstarch
• 1/2 teaspoon vanilla extract

Instructions

• 1 In a medium-sized saucepan, combine the diced rhubarb, strawberries, granulated
  sugar, lemon juice, cornstarch, and vanilla extract. Stir well to combine and
  ensure the sugar and cornstarch are evenly mixed.
• 2 Place the saucepan over medium heat and bring the mixture to a simmer, stirring
  occasionally. As the mixture heats up, the fruits will release their juices and
  the mixture will start to thicken.
• 3 Once the mixture reaches a simmer, reduce the heat to low and continue cooking
  for about 10-15 minutes, stirring occasionally. The rhubarb should become
  tender, and the mixture will thicken to a glossy consistency.
• 4 Remove the saucepan from the heat and let the strawberry rhubarb filling cool
  completely. As it cools, it will continue to thicken. It will cool faster if you
  transfer it to a bowl.
• 5 Preheat the oven to 350 F.
• 6 Grease a 13 x 9 x 2-inch metal pan with cooking spray or softened butter and
  line with parchment. Let the parchment paper hang over the long sides of the pan
  to make it easier to remove the bars for slicing when baked.
• 7 To make the crust and topping, combine the flour, oats, salt, and sugar in a
  large bowl and whisk until incorporated.
• 8 Grate the the cold butter and using a box grater or food processor with the
  shredding attachment, toss the butter into the flour mixture, rub gently if
  needed, until the butter is crumbly and pea-sized.
• 9 Mix the yolk and vanilla together and, using a fork, stir them into the crumbly
  mixture. Switch to your fingers if you find that easier, and continue mixing the
  dough until the yolk and vanilla are fully incorporated and the dough holds
  together when you squeeze a bit between your fingers.
• 10 Remove 330 grams of dough and place in a medium bowl in the refrigerator. Press
  the remaining dough firmly and uniformly into the prepared pan.
• 11 Evenly spread the cooled filling over the bottom crust.
• 12 Sprinkle the refrigerated dough over the jam, breaking it into little balls
  between your fingers for the ultimate crumble topping.
• 13 Bake the bars for about 45 minutes, rotating the pan at the halfway mark, until
  the oat crumb topping is lightly browned.
• 14 Let cool to room temperature before slicing and serving. Use the parchment paper
  to help lift the bars out of the pan to slice.

Nutrition Info