Prepare yourself for the most amazing bar you’ve ever tasted.
My Mom is a genius and created these strawberry rhubarb bars using an amazing sauce she uses in pies and as topping.
They are sweet and crunchy, but also a little tart and they practically melt in your mouth!
I have been meaning to post something using rhubarb and realize that I am a little late in the season…but better late than never, right?
These bars essentially have a crumble/crisp dough that sandwiches the most amazing sauce.
It’s simple to make and the sauce freezes really well in a ziploc and can be pulled out at any time and used as a pie filling or an ice cream topping!
This sauce begins by boiling the rhubarb, lemon juice and water together until the water is pretty much absorbed.
Then the cornstarch and sugar go in and you stir constantly until you have a super thick consistency.
Add the strawberries and let it cool completely.
Combine all this with a mixer/fork…
press a little less than half into the bottom of a 9×13 and bake for about 10 minutes.
Let cool, add sauce, crumble remaining mixture over the top and bake.
Let cool and slice into and consume the most amazing fruit bars you may ever taste!
All the credit for these incredible morsels goes to Donna Russell, mother/baker extraordinaire!!
Recipe: Strawberry Rhubarb Bars
Strawberry Rhubarb Sauce/pie/bar filling:
2 Cups Fresh Rhubarb, cut into 1/2” pieces
2 Tablespoons Water
1 Tablespoon Lemon Juice
1 Cup Sugar
1/4 Cup Cornstarch
2 Cups Sliced Fresh Strawberries
For the bars:
2 Cups Quick Cooking Rolled Oats
2 Cups Flour
1 1/2 Cups Brown Sugar
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 1/4 Cups Butter, Softened
For the sauce:
In a medium saucepan, bring rhubarb, water and lemon juice to a boil.
Reduce heat, cover and simmer until liquid absorbs and sauce reduces a bit. Stir in sugar and cornstarch and stir constantly, continuing to cook until very thick.
Remove from heat.
Stir in strawberries and allow to cool completely.
For the Bars:
Preheat oven to 350 degrees.
Mix all ingredients together on a slow speed with a mixer until combined.
Pat half of mixture into a parchment lined 9×13 pan and bake for 10 minutes. let cool for about 10-15 minutes then spread strawberry rhubarb filling over baked crust.
Crumble remaining dough on top of the sauce and place into oven for an additional 18-22 minutes until top begins to brown and sauce is bubbling.
Let cool completely before serving.