The recipe is from Cooking Classy: Strawberry Rhubarb Crumb Bars. I've done these bars with just rhubarb, wild black raspberries, peach/blackberry. It's always good.
I happened to have some store-bought strawberries and I picked a couple stalks of rhubarb in the yard.
Mixed with some sugar and instant clearjel (instead of cornstarch- good for acidic fillings that will be baked).
Before baking:
After baking:
These bars are so good- a nice thick base, non-runny fruit, crispy crumb topping. I like that it's the same crumb topping for the base and the topping.
I want to make these again and again but with a few modifications to make them healthier.
1.5 sticks of butter for a 9" square pan? I want to reduce this to 1 stick. Still not "healthy" but... better.
Try with whole wheat flour- with some flax meal mixed in.
Mix in seeds? Toasted sesame seeds? Flax seeds?
I feel like the next one I bake will be a cocoa crumb with a raspberry filling. I need to use up frozen berries picked last year; the farm just posted that picking will open back up in July!

















































