“Jammy Strawberry Rhubarb Crumble Bars”

Geez ya’ll, I can’t seem to get enough fresh strawberries right now. Do you feel the same way? They are juicy sweet when eating plain with whipped cream or sprinkled with a little sugar. Making a great dessert like Jammy Strawberry Rhubarb Crumble Bars is also an option. Rhubarb is also added and what gives the filling once baked that slight tart flavor. I always find strawberry and rhubarb one of the best pairings for a summertime dessert. Since the 4th of July is here, what a perfect last minute holiday dessert.

Jammy Strawberry Rhubarb Crumble Bars

Fresh strawberries and rhubarb are chopped into small dices with a sugar for sweetness and cornstarch to thicken. The result is a sweet, tart filling over a crust made with unsalted butter. The recipe uses cold butter in addition to a small amount of cinnamon. An egg is incorporated last and gives the crust a crunchy bite like a cookie. The crust is then pressed into a parchment paper lined baking pan for easy removal once cooled. These bars bake up quickly and make a perfect last minute dessert.

Jammy Strawberry Rhubarb Crumble Bars

Now, spoon strawberry rhubarb filling evenly over crust and top with reserved crumble/crust topping.. Bake and let bars cool to room temperature. Cut into bars and serve, storing the remaining bars in an air tight container under refrigeration. Enjoy a little crunch, sweet, tart and a wonderful jammy fruit filling.

Rhubarb is probably one of the strangest vegetables and yes I said vegetable. Rhubarb is in the vegetable family similar to celery yet not related but acts like a fruit. Color has nothing to do with sweetness since you may find some really green to vibrant red. Leaves should always be removed due to the fact they are poisonous.

Jammy Strawberry Rhubarb Crumble Bars

Rhubarb is a perennial and will come back each year. While desserts are commonly where you will see rhubarb, as a result use this vegetable in savory dishes and sauces. Just think green apples when you think of rhubarb’s taste profile. My Dad’s favorite pie was Strawberry Rhubarb. I’ll have to share that recipe with you since I have frozen some rhubarb for later uses. These bars bake up quickly and make a perfect last minute dessert anytime. Enjoy your holiday!

 

Jammy Strawberry Rhubarb Crumble Bars

Fruit Filling:

2 cups – 1/4-inch diced strawberries (3/4-pound)

2 cups – 1/4-inch diced rhubarb (3 large stalks or 6 small)

1/4 cup granulated sugar

Pinch of kosher salt

2 T. cornstarch

1 1/2 T. fresh lemon juice

Crust and Crumble Dough:

3 cups unbleached all-purpose flour

1 cup granulated sugar

1 t. baking powder

1/4 to 1/2 t. ground cinnamon

1/4 t. kosher salt

1 cup (2 sticks) cold unsalted butter, cut into small pieces

1 large egg

 

Heat oven to 375 degrees. Spray a 13×9 baking pan with non-stick cooking spray and line with parchment paper. Set pan aside.

Combine strawberries, rhubarb, 1/4 cup sugar, salt, cornstarch, and lemon juice in a medium mixing bowl and set aside.

In a large mixing bowl, combine flour, 1 cup sugar, baking powder, cinnamon, and salt. Add in cold butter and mix with a pastry blender until dough resembles small peas. Stir in egg until evenly combined.

Reserve 1 cup crumble dough for topping and set aside. Press remaining dough evenly into prepared pan with your hands or flat bottom of a glass.

Spread filling over top of crust and sprinkle remaining crumble over filling.

Bake bars for 40 minutes or until fruit is bubbly and top is browned.

Remove to wire rack to cool completely. Cut into bars and serve, storing any leftovers in refrigerator up to 3 days in an airtight container.