Strawberry Rhubarb Pie Bars
shared by Jennifer
Details:
-
PT20M
- Prep Time: 20 Minutes PT25M
- Cook Time: 25 Minutes PT45M
- Total Time: 45 Minutes
- Difficulty: Novice
- Serves: 12 bars
- Cuisine: American
Slice strawberries and rhubarb.Combine with 1 tablespoon sugar and ¼ cup water on the stove, cooking for 10 minutes on medium-low heat.In a separate bowl,
Ingredients:
- 2 cups fresh strawberries
- 1 and ½ cups diced rhubarb
- 1 tablespoon sugar
- ¼ cup water
- 1 tablespoon cornstarch + 1 tablespoon cold water
- 1 and ½ cups rolled oats
- 1 and ½ cups flour
- ¼ teaspoon salt
- ¼ cup coconut sugar
- ½ cup melted butter
- 1 tablespoon olive oil
- Optional: additional sliced strawberries + blueberries for topping, whipped cream
Directions:
- Slice strawberries and rhubarb.
- Combine with 1 tablespoon sugar and ¼ cup water on the stove, cooking for 10 minutes on medium-low heat.
- In a separate bowl, whisk 1 tablespoon cornstarch into 1 tablespoon cold water, and then whisk it into the strawberry rhubarb filling (adding it directly to the hot liquid will clump the cornstarch).
- Let the filling mixture cool on the stove or in the fridge to speed up the process and preheat the oven to 350.
- Mix the oats, flour, salt, and sugar together, and then drizzle in melted butter and olive oil. Knead it with your hands and then pack ¾ the crust mixture into the bottom of a 8x8 pan, covered in parchment paper. Prebake the crust for 5 minutes.
- Once the crust is prebaked, spread the cooled strawberry rhubarb paste on top. Add the additional crust mixture by crumbling it on top, a sliced strawberry or two, and a few blueberries, pressing gently to secure.
- Bake for 20 minutes at 350 and let them cool completely before slicing.