Strawberry-Rhubarb Bars

My new cookie bars, featuring a nutty base and topping with a thick fruit center, have versatility built right in. I’ve baked them with only rhubarb (use 3 cups rhubarb) – so luscious – but like them just a tad more over in the strawberry-rhubarb lane. All-purpose, unbleached flour is indicated in the recipe, but they bake up a treat using 1:1 gluten-free flour (I used Bob’s Red Mill) and could be nut-free with the addition of another ½ cup oats. This recipe is egg-free and would easily be dairy-free and vegan if you used plant-based butter. Adapted from a recipe in MIDWEST LIVING. Read through before beginning.

makes (one) 9"x13”x2” pan

Ingredients

FRUIT FILLING:

2 cups (240 g) chopped fresh or frozen rhubarb
½ cup (50 g) granulated sugar
1/4 cup water
Pinch kosher salt
1 cup (165 g) diced strawberries
1 teaspoon vanilla
Zest of one lemon optional

COOKIE BASE/TOPPING:

1 ½ cups (180 g) all-purpose, unbleached flour
1 ½ cups (135 g) old-fashioned oats
¾ cup (80 g) packed brown sugar
½ teaspoon kosher salt
¼ teaspoon baking soda
1 cup (8 oz/113 g) cold, salted butter
¾ cup (85g) chopped walnuts, divided

Instructions

PREPARATION: Grease a 9”x13”x2” baking pan and set aside. Preheat oven to 375 F and set rack at center.
MAKE FRUIT FILLING: In a medium saucepan, stir together the rhubarb, sugar, water, and salt. Bring to a boil, cover, lower heat to a simmer and cook 3 minutes. Stir in strawberries and cook another 2 minutes uncovered. Remove from heat and stir in vanilla and lemon zest, if using. Set aside. (Frozen rhubarb will take several extra minutes to thaw and cook in the pan. No need to thaw ahead.)
MAKE THE COOKIE BASE/TOPPING: In the bowl of a food processor (or in a large bowl with a spoon and pastry cutter) pulse or stir together briefly the flour, oats, sugar, salt, and baking soda. Add the butter and pulse or cut in until the mixture resembles coarse crumbs. Stir in only ½ cup of the chopped nuts, reserving the last ¼ cup to use on top of the bars. Remove one cup of the cookie base mixture and set aside. Note: For a crunchier bar if using the food processor--stir in the oats with the chopped nuts by hand after cutting in the butter.
PRESS THE REMAINING COOKIE BASE MIXTURE evenly into the prepared pan. Spread the strawberry-rhubarb mixture evenly on top. Sprinkle with the reserved one-cup cookie base/topping mixture and then sprinkle on the reserved ¼ cup chopped nuts.
BAKE FOR 30 minutes or until the top is golden. Cool completely on a rack before cutting into bars.
Store well-wrapped at room temperature for 3-4 days, in the refrigerator for a week, and up to two months in the freezer. If very warm and/or humid, store in the refrigerator or freezer after cooling.