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

 

  1. Preheat oven to 350 degrees Fahrenheit. Line a 9×13” pan with foil, butter the foil, and set aside.
  2. 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.
  3. In a large bowl mix butter, oatmeal, flour, baking soda, brown sugar, cinnamon, cardamom, and hazelnuts until fully combined.
  4. 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.
  5. Bake for 30 minutes or until the top of the oatmeal begins to brown.
  6. When the bars are cool, cut into 20 squares and serve at room temperature.

 

 

 

 

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