Monday, June 22, 2009
Oh the fresh bounty of early summer - rhubarb, raspberries and strawberries. While away on my honeymoon I was dreaming of rhubarb strawberry pie. Upon my return I came upon this recipe for bars, which seemed far easier than a pie. I modified it a bit to include Raspberries and eliminated the frosting. They're plenty sweet as it is. And as always, I use Gluten Free flour for my baking.
1 1/2 cups 1" chopped fresh rhubarb
1 1/2 cups sliced fresh strawberries
1/2 cup fresh raspberries
1 Tbs. lemon juice
1/2 cup granulated sugar
2 Tbs. cornstarch
1 1/2 cups gluten free flour (I use Better Batter)
1 1/2 cups gluten free rolled oats
1 cup firmly packed brown sugar
11 Tbs. unsalted butter, softened
1/2 tsp. baking soda
1/2 tsp. salt
Step By Step
Preheat oven to 350 deg F
1. In a medium saucepan, stir together rhubarb, strawberries and lemon juice. Place over medium heat - cover and cook, stirring occasionally, until fruit is tender, about 8-12 minutes.
2. In a small bowl, whisk together sugar and cornstarch. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil. Continue boiling until thickened, about 1 minute. Remove from heat and set aside.
3. In a large mixing bowl, combine flours, oats, brown sugar, butter, baking soda and salt. Mix at low speed until the mixture resembles coarse crumbs. Set aside 1 1/2 cups of this crumb mixture. Scoop the remaining crumb mixture into the bottom of a 9" x 13" baking dish lightly coated with nonstick spray. Evenly spread filling over crust. Scatter the reserved crumb mixture over the top.
4. Bake until golden brown, about 30 to 35 minutes. Remove and set on a wire rack to cool completely.
[recipe modified from Desert Culinary Strawberry Rhubarb Oatmeal Bars]