Rhubarb and strawberry crumble bars

These rhubarb and strawberry crumble bars feature a delicious fruity filling sandwiched between two layers of buttery oat crumble. They’re quick to make, require no mixer, and are wonderfully crisp and crumbly. If you prefer, you can make them using rhubarb only.

Ingredients for the oat crumble:

• 190 g plain flour
• ½ teaspoon bicarbonate of soda
• a pinch of salt
• 120 g rolled oats
• 180 g caster sugar
• 170 g butter, melted
• 2 teaspoons vanilla extract

Sift the flour and bicarbonate of soda into a large bowl. Add the salt, rolled oats, sugar, melted butter and vanilla. Rub everything together with your fingertips until coarse oat crumbs form.

Line a 23 × 23 cm square baking tin with baking paper. Press two-thirds of the crumble mixture evenly into the base of the tin.

Bake at 175°C for about 10 minutes. Remove from the oven.

Meanwhile, prepare the filling.

Ingredients for the rhubarb and strawberry filling:

• 250 g rhubarb
• 200 g strawberries
• 1 tablespoon lemon juice
• 3 tablespoons caster sugar
• 1 tablespoon potato starch (or cornflour)

Cut the rhubarb (no need to peel it) into small pieces. Hull and chop the strawberries. Mix the fruit with the lemon juice, sugar and potato starch until evenly coated.

Method:

Spread the rhubarb and strawberry filling evenly over the partially baked base. Sprinkle the remaining oat crumble over the fruit. Return to the oven and bake at 175°C for a further 35 minutes, or until the crumble is golden and the fruit filling is bubbling. Remove from the oven and leave to cool completely before slicing.

Enjoy!

Recipe source: Cooking Classy.