Just when you thought the How to Eat gals couldn’t possibly come up with one more rhubarb recipe…Tada! Strawberry Rhubarb Oat & Almond Crumble Bars.
I don’t mean to be pushy. I’m just totally, utterly in love with rhubarb and I refuse to wait another year to sing it’s praises (via a delicious recipe).
This recipe was lightly adapted from one we developed for our friends over at Canola Eat Well, where summer peaches are front and centre.
It’s actually a fab recipe to use for any seasonal fruit, so stick it in your back pocket for the rest of the summer, OK?
I’ll never quit you, rhubarb.
Erin
Strawberry Rhubarb Oat & Almond Crumble Bars
Serves | 9 |
Prep time | 25 minutes |
Cook time | 35 minutes |
Total time | 1 hour |
Website | Inspired by Canola Eat Well Peach Crumble Bars |
Ingredients
Strawberry Rhubarb Filling
- 3 cups whole strawberries (about 300g, fresh or frozen)
- 3 cups chopped rhubarb (about 300g, fresh or frozen)
- 1/2 cup granulated sugar
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1 tablespoon corn starch
Base and Crumble
- 1 cup all purpose flour
- 1 cup large flake oats
- 1/2 cup sliced almonds
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 1 Large egg
- 1 teaspoon vanilla
Directions
1. | Preheat oven to 400F. Line a 8 x 8 inch baking pan with parchment paper. |
2. | In a saucepan over medium heat, combine fruit, sugar and lime zest and cook until sugar is melted and fruit has released their juices. |
3. | In a small dish, whisk together lime juice and cornstarch. Add to saucepan and gently simmer until filling has thickened, about 1-2 minutes. Remove from heat. |
4. | In the bowl of a food processor, combine flour, oats, almonds, brown sugar, and salt. Pulse 10-12 times until almonds are processed to roughly the size of a grain of rice. |
5. | In a small bowl, whisk together canola oil, egg and vanilla. With the food processor running, drizzle in the egg mixture until just combined. Scrape down the sides of the bowl and pulse 2-3 more times. Texture should be evenly mixed and crumbly. Set aside one cup for the crumble topping. |
6. | Press remaining crumble into the bottom of the baking dish, pushing it evenly into each corner. |
7. | Pour strawberry rhubarb mixture over crumb base. Sprinkle reserved crumble over top. |
8. | Bake for 15 minutes at 400F. Reduce heat to 350F and bake for an additional 20 minutes, until fruit is bubbly and crumble is golden brown. |
9. | Cool completely before removing from pan and slicing into squares. |
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