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It’s still strawberry and rhubarb season! (Woohoo!). I thought that, since this season can be so brief, I should take advantage of it by making more strawberry rhubarb baked goods. Mmmmm. These bars also include fresh ginger, along with other delicious spices, to make these bars not only sweet and tangy, but a little spicy as well, in that saucy way that ginger has. As with most things I make, I passed some over the fence to my neighbor and her kidlets thoroughly approved.

strawberryrhubarbbars-65I adapted this recipe from the Strawberry Oatmeal Bars found on the the blog The Pioneer Woman. (A lovely site). One of the major changes is the addition of homemade jam. The recipe can be adapted to use whatever kind of jam you favor, especially at other times of the year. You could also buy store bought strawberry jam and heat it up with some fresh ginger (and frozen rhubarb you found in your freezer?).  However, I think the fresh fruit and ginger really add depth and flavor to the end product, so I hope you give it a try, especially since strawberries and rhubarb are in season!.

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2 Pints Strawberries, cored and quartered
1 large stalk of Rhubarb, peeled and chopped
2 inches ginger root, peeled and roughly chopped
1 Tbsp Lemon juice
1 C Sugar
2 Tbsp Cornstarch
1 C Water

1 1/2 C Flour
1 1/2 C Rolled Oats
1 C Brown Sugar
1 3/4 sticks Butter, cut into pieces
1/4 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Nutmeg
1/2 tsp Ginger, powdered
1 tsp Cinnamon
1 tsp Salt

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Begin by making the jam filling: combine the strawberry, rhubarb, ginger root, lemon juice and sugar in a smallish pot. Add 3/4 C of the water, reserving the rest. Cook until the fruit breaks down and then continue to simmer for about 10 minutes, stirring occasionally. Heat the remaining 1/4 C of water and dissolve the cornstarch in it. Add to the jam and continue to simmer, stirring, until the jam has significantly thickened.

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Remove from heat and strain the jam into a bowl. For the cooling process, I like to put the jam in an ice bath to expedite the process.

Meanwhile… preheat the oven to 350ºF.Prep a 9×13 baking dish by buttering the sides and lining with parchment paper.

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 Sift together the flour, baking soda, baking powder, nutmeg, ginger, salt and cinnamon. Stir in the brown sugar and oats and then cut in the cold butter with a pastry cutter or rub it between your fingers until you’ve reached a nice sandy texture.

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Pour 3/4 of the crumb mixture into the baking pan and press down on it until it is densely packed into the bottom of the pan. Pour the cooled jam over the base and then sprinkle the remaining crumb over it.

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 Bake for 30 to 45 minutes, until the top has  browned. Remove from the oven and set aside to cool. Once the bars are completely cool, run a knife along the sides without the parchment paper to loosen and then lift out of the pan and onto a cutting board.

Cut it into squares and then serve! I actually preferred these somewhat chilled and store them in the refrigerator (if they last that long…)

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Strawberry Rhubarb Oatmeal Squares
 
Recipe By:
Ingredients
  • 2 Pints Strawberries, cored and quartered
  • 1 large stalk of Rhubarb, peeled and chopped
  • 2 inches ginger root, peeled and roughly chopped
  • 1 Tbsp Lemon juice
  • 1 C Sugar
  • 2 Tbsp Cornstarch
  • 1 C Water
  • 1½ C Flour
  • 1½ C Rolled Oats
  • 1 C Brown Sugar
  • 1¾ sticks Butter, cut into pieces
  • ¼ tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Nutmeg
  • ½ tsp Ginger, powdered
  • 1 tsp Cinnamon
  • 1 tsp Salt
Instructions
  1. Begin by making the jam filling: combine the strawberry, rhubarb, ginger root, lemon juice and sugar in a smallish pot. Add ¾ C of the water, reserving the rest. Cook until the fruit breaks down and then continue to simmer for about 10 minutes, stirring occasionally. Heat the remaining ¼ C of water and dissolve the cornstarch in it. Add to the jam and continue to simmer, stirring, until the jam has significantly thickened.
  2. Remove from heat and strain the jam into a bowl. For the cooling process, I like to put the jam in an ice bath to expedite the process.
  3. Meanwhile... preheat the oven to 350ºF.Prep a 9x13 baking dish by buttering the sides and lining with parchment paper.
  4. Sift together the flour, baking soda, baking powder, nutmeg, ginger, salt and cinnamon. Stir in the brown sugar and oats and then cut in the cold butter with a pastry cutter or rub it between your fingers until you've reached a nice sandy texture.
  5. Pour ¾ of the crumb mixture into the baking pan and press down on it until it is densely packed into the bottom of the pan. Pour the cooled jam over the base and then sprinkle the remaining crumb over it.
  6. Bake for 30 to 45 minutes, until the top has browned. Remove from the oven and set aside to cool. Once the bars are completely cool, run a knife along the sides without the parchment paper to loosen and then lift out of the pan and onto a cutting board.
  7. Cut it into squares and then serve! I actually preferred these somewhat chilled and store them in the refrigerator (if they last that long...)
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