Makes one 9 X 13” pan (about 20 squares)
For Fruit Filling:
2 cups fresh rhubarb, cut into 1-inch chunks
1 ½ cups fresh strawberries cut into quarters
2/3 cups sugar
2 tablespoons cornstarch
¼ cup orange juice
¼ teaspoon nutmeg
1 teaspoon vanilla
For the Crumble Topping:
1 ½ cups quick-cooking oatmeal
1 ½ cups flour
½ teaspoon baking soda
2/3 cups dark brown sugar
1 tsp ground cinnamon
½ tsp ground cardamom (optional)
½ cup toasted and skinned hazelnuts, finely chopped (almonds or pecans work well too)
1 ½ sticks unsalted butter, room temperature
- Preheat oven to 350 degrees Fahrenheit. Line a 9×13” pan with foil, butter the foil, and set aside.
- In a saucepan over medium heat mix together orange juice, cornstarch and sugar. Add rhubarb and strawberries and stir constantly until fruit filling becomes soft and thick. Using a wooden spoon, make sure nothing sticks to the bottom of the pan. Once filling has thickened, set aside to cool. Stir in vanilla.
- In a large bowl mix butter, oatmeal, flour, baking soda, brown sugar, cinnamon, cardamom, and hazelnuts until fully combined.
- Pat 3/4 of the oatmeal mixture into the bottom of the 9 X 13” pan. Pour cooled filling mixture over oatmeal. Scatter the remaining ¼ of the oatmeal mixture over the filling.
- Bake for 30 minutes or until the top of the oatmeal begins to brown.
- When the bars are cool, cut into 20 squares and serve at room temperature.
