Culinary Compass

If you’re looking for an easy spring dessert, using seasonal ingredients that takes less than 15 minutes to put together and perfect for an afternoon treat. These bars are sweet, a little bit crunchy and have a slight tartness that will leave you wanting bite after bite. They can be made all year round with frozen or canned rhubarb but nothing beats fresh if you can find it. While I know it’s not everyone’s favorite way to measure ingredients, I bake using gram measurements just for accuracy and easy of execution. 

Ingredients for crumble 

188 g all purpose flour 

1/2 tsp baking soda 

1/2 tsp salt 

120g old fashioned oats 

220g turbinado sugar 

35g molasses 

170g melted butter 

2 tsp vanilla extract 

Ingredients for fruit filling 

250g cut strawberries 

190 g rhubarb halved then cut in 1/4 inch pieces 

1 tbsp lemon juice 

72g sugar 

9g cornstarch 

Preheat oven to 350° and prepare a 9×9 pan with butter and parchment and set aside. 

In a large bowl, combine 

188g all purpose flour 

1/2 tsp baking soda 

1/2 tsp salt

120g old fashioned oats  

Whisk to combine then add 

220g raw turbinado sugar 

35g molasses 

In a separate small bowl

170g melted butter 

2 tsp vanilla extract 

Add the ingredients in the small bowl to the large and use a spatula to combine. Press 2/3 of the mixture into the bottom of the prepared pan and set aside. 

In another large bowl combine 

215 g cut strawberries 

190 g rhubarb halved then cut in 1/4 inch pieces 

1 tbsp lemon juice 

In a separate small bowl mix 

72g sugar 

9g cornstarch 

Pour cornstarch and sugar mixture into large bowl and mix well with a spatula. 

Once it is well combined, pour fruit mixture into prepared crust. 

Evenly top fruit mixture with remaining 1/3 of the crumble topping. 

Bake for 45-55 minutes and cool fully before serving. 

It can be served at room temperature, cold from the fridge, or warmed up with ice cream. Enjoy! Let us know how you like them!