STRAWBERRY-RHUBARB PICNIC BARS

PG tested

One of the first veggies to pop up in spring, rhubarb can be found at farmers markets and larger grocery stores through early summer. It can be too sour on its own, but when paired with strawberries, as in these old-fashioned bars, it’s nothing short of wonderful.

1 cup rolled oats

¾ cup plus up to 2 tablespoons extra all-purpose flour

½ cup light brown sugar Heaped 1/4 teaspoon table salt

6 tablespoons unsalted butter, melted

1 teaspoon cornstarch 1 tablespoon fresh lemon juice

1 tablespoon granulated sugar, divided

2 medium stalks rhubarb, diced (about 1 cup)

1 cup diced strawberries Heat oven to 375 degrees. Line bottom and two sides of 8-by-8-inch square baking pan with parchment paper (this allows for easy removal).

Place oats, ¾ cup flour, brown sugar and salt in medium bowl and mix. Pour melted butter over, and stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 2 tablespoons flour.

Set aside ½ cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the prepared pan.

Spread half the fruit over the crust. Sprinkle it evenly with cornstarch, then lemon juice, and ½ tablespoon of granulated sugar. Spread remaining fruit over this, and top with remaining ½ tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for 30 to 40 minutes (mine took the full 40 minutes), until fruit is bubbly and crisp portion is golden and smells toasty and amazing.

Let cool in pan. (If you cool in the fridge instead of at room temperature, they will be crisper). Cut into squares. Store leftovers in fridge.

Makes 12 to 16 bars.