Sweet Summer Strawberry-Raspberry Rhubarb Crumble Bars

This was one sweet adventure!  My pregnancy craving have been on overdrive ever since I've reached my third trimester.  Anything sweet and tangy is likely to satisfy this craving.  I have never used rhubarb before, but i understand it has a sweet and sour palate.  I thought, what better time than now.  I ran into this recipe from The Baker Chick, and i couldn't resist.  I immediately headed to the store to stock up on some of summer's finest berries and of course some crisp tart stalks of rhubarb.   This recipe is simple and easy, and packed with a whole lot of sweetness.  I cut this dessert into bars, however I think it's consistency renders it best in a dish.  So next time i bake this recipe, I will bake it in a tart pan.  either way it is delicious!

An assortment of fresh berries and chopped up stalks of rhubarb make this recipe to die for!

Bake time!  The granola crust is simply divine.  I sprinkle bits of butter over the top, which provides a great golden brown color and adds to the deliciousness of this dessert.

Perfection! Directly out of the oven.

Strawberry Rhubarb and Raspberry Crumble Bars

(adapted from The Baker Chick)

Filling

• 2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
• 2 cups sliced fresh strawberries
• 1 cup fresh raspberries
• 2 tablespoon lemon juice
• 3/4 cup sugar
• 2 tablespoons cornstarch

Crust

• 1 1/2 cups all-purpose flour
• 1 1/2 cups uncooked quick-cooking oats
• 1 cup firmly packed brown sugar
• 3/4 cup butter, softened (I prefer Land O' Lakes)
• 2 tablespoons cold butter cut into tiny pieces
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Directions

Heat oven to 350°F

Combine rhubarb, strawberries, raspberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).

Combine 3/4 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside. 

Combine all crust ingredients in large bowl, except for tiny butter bits (those will be sprinkled on top at the very ent. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.

Sprinkle bits of butter onto top.

Bake for 30 to 35 minutes or until golden brown. Cool completely on wire rack.  For best results, cool overnight.

-Erin