Strawberry Rhubarb Bars
Delightful bars balancing the tartness of rhubarb with the sweetness of strawberries, all nestled in a buttery shortbread crust.
Ingredients
For the Fruit Filling
- 2 cups Fresh Strawberries, chopped Use ripe strawberries for best flavor.
- 2 cups Fresh Rhubarb, chopped Choose fresh rhubarb for optimal tartness.
- 1 cup Sugar Adjust according to taste.
- 2 tablespoons Cornstarch To thicken the fruit filling.
- 1 tablespoon Lemon Juice, freshly squeezed Enhances flavor and balances sweetness.
For the Crust
- 1/2 cup Butter, melted Use unsalted for best results.
- 1 1/2 cups Flour All-purpose flour is suitable.
- 1/2 cup Brown Sugar Adds a nice depth of flavor.
- 1/4 teaspoon Salt Balances the sweetness.
- 1 each Egg For binding the crust.
- 1 teaspoon Vanilla Extract Enhances the overall flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium saucepan over medium heat, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice. Cook until the mixture bubbles and thickens (about 6-8 minutes), stirring occasionally.
Make the Crust
- In a mixing bowl, combine melted butter, flour, brown sugar, salt, and vanilla extract. Stir until it forms a soft dough.
Assembly
- Pour the fruit mixture on top.
- Crumble the remaining dough over the fruit filling.
Baking
- Place in the oven and bake for 40-45 minutes, or until the top is golden brown.
- Once baked, let the bars cool completely before cutting into squares.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze individually wrapped bars for up to 3 months.