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Strawberry Rhubarb Bars

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If you’re looking for a delicious and simple dessert that’s bursting with spring’s sweet and tangy flavors, these mouthwatering Strawberry Rhubarb Bars might be your answer!

Especially delicious when the local rhubarb begins coming into the markets, or you bring it in from your garden. 31Daily.com

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With a buttery shortbread crust, a luscious filling of fresh strawberries and tart rhubarb, and a crumbly streusel topping, these bars will surely delight your taste buds and satisfy your sweet tooth.

Perfect for a potluck, picnic, or simply enjoying as a sweet treat with your afternoon tea, these bars are easy to make and impossible to resist. So grab your apron and let’s get baking!

Strawberry Rhubarb Bars

Makes: 32 bars


3 cups old fashioned oats
2 cups flour
1 1/4 sugar
1 cup butter (2 sticks)
3 cups chopped fresh rhubarb (usually about 3-4 thin stalks)
2/3 cup sugar
1/2 cup water
1 teaspoon ground ginger
1 quart chopped fresh strawberries


Preheat oven to 350 degrees. Coat a 13×9-inch pan with cooking spray.

In a bowl, combine oats, flour, and sugar. Cut in butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Remove 2 cups of this mixture and set aside.

Press the remaining oat mixture evenly into the bottom of the prepared pan. Bake for 20 minutes.

Meanwhile, make the filling. In a medium saucepan, combine rhubarb, 2/3 cup sugar, water, and ginger. Cook and stir over medium heat for 8-10 minutes until the filling is thickened and bubbly. Stir in chopped strawberries. Carefully spoon filling over hot baked crust. Sprinkle with reserve oat mixture, pressing lightly into rhubarb filling.

Bake for 30-35 minutes more or until the top is golden and the filling is bubbly. Cool in pan on wire rack. Cut in bars.

Bars can be stored in a covered container. Refrigerate for up to 2 days or freeze for up to 3 months. Thaw at room temperature to serve.

So delicious, with the local rhubarb just coming and the strawberries not far behind.

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