Rhubarb Berry Oat Crumble Bars

It’s that time of year where the rhubarb is just bursting out of the garden! Combined and cooked down with juicy sweet berries to a thick jam and layered between oatmeal cookie dough. These bars are a must for spring!

Rhubarb Berry Jam

• 2 cups rhubarb, greens tops trimmed off and rough chop
• 1 cup strawberries, trimmed and cut in half
• 1 cup raspberries
• 1 tsp lemon juice
• 1/3-1/2 cup of sugar (depending how sweet the fruit is)
• 1 tsp vanilla extract
• 3 tbsp. corn starch

Oatmeal Bar

• 1/2 cup unsalted softened butter
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 egg, room temperature
• 1 tsp. vanilla extract
• 2 tsp. ground cinnamon
• 1 1/2 cup all purpose flour
• 1/2 tsp. baking soda
• pinch of salt
• 1 cup old fashioned oats

Directions

Starting with the jam, combine the rhubarb, and berries in a medium sauce pan. Set over medium heat and add in the lemon juice, sugar, vanilla and cornstarch. Let it cook for about 7-9 minutes until the juices all start releasing. Stirring constantly. Reduce the heat if needed and let it continue until the jam has thickened and coats the back of a spoon. Remove from heat and let it cool slightly while you continue with oat bar layer.

Preheat the oven to 350 degrees. Line an 8×8 inch baking pan with parchment paper about 2 inches over the edge, set aside.

In a large bowl mix together the butter and sugar. Use an electric mixer to cream the two together until light and fluffy. Then mix in the egg and vanilla. Pour in the flour, baking soda and salt and mix it all until combined. Making sure to scrape down the sides. Finishing off by stirring in the oats, and stir until combined. Pour half of the dough into the bottom of the prepared pan and press it out evenly. Pour over the cooled jam and spread it out. Crumble the other half of the dough over the top and bake for about 30-35 minutes, until crisp and golden. Let it cool and then place in the fridge for at least 1 hour to cool completely. Use the edges of the parchment to remove from the baking pan and cut them into squares, enjoy! Keep in the fridge for up to 3-4 days.