Strawberry Rhubarb Bars: a perfect June snack or dessert

It's June. The rhubarb is growing like wild and strawberries are on sale at the farmers' market. Fresh, local strawberries. Fresh, local (backyard!) rhubarb. What could be better? A recipe for using both.

Strawberry Rhubarb bars
(from Mother Nature Network)

Filling
1 ½ cups fresh or frozen unsweetened rhubarb, cut into 1 inch pieces
1 ½ cups sliced fresh strawberries
1 tbsp lemon juice
½ cup sugar
2 tbsp cornstarch

Crust
1 ½ cups all-purpose flour
1 ½ cups quick-cooking oats
1 cup firmly packed brown sugar
¾ cup butter, softened
½ tsp baking soda
¼ tsp salt

Directions
Combine strawberries, rhubarb and lemon juice in a saucepan and cook on medium heat for 8-10 minutes, stirring occasionally
Add sugar and cornstarch to fruit mixture, bring to boil, and allow to boil a minute or two until sauce thickens
While the strawberry mixture is cooking, combine the crust ingredients and mix with electric mixer until the mixture resembles course crumbs – it will be very dry
Reserve 1 ½ cups of crust mixture and pat down the rest of the crust mixture into a 9x13 pan that has been sprayed with non-stick or greased.
Spread fruit mixture over bottom crust
Sprinkle the rest of crust mixture evenly over the top
Bake in a 350° oven for 30 – 35 minutes until golden brown
Cool completely before eating - if you can wait that long!

I'm already thinking ahead to autumn. I wonder if I could use this recipe to make cranberry-strawberry bars with fresh cranberries and frozen strawberries? My guess is yes.

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