Strawberry Rhubarb & Ginger Crumble Bars

Over the weekend I went to my local farmers market and picked up a flat of quintessential early summer strawberries. I wait all year for these naturally sweet little jammers to be in season and I practically overdose on them every year. When baked into a recipe with fresh picked rhubarb, things get real.

I have to admit something. I am having a hard time adjusting to Santa Barbara. (I know, I know, poor baby) The thing is, it just doesn't feel like real life here. The landscape is striking. Between the soft sandy beaches and dramatic mountain peaks this lush and diverse terrain rivals the Italian Riviera. The Spanish Colonial Revival style buildings are so quaint and charming that I often wonder if I have accidentally stepped onto the set of a Spaghetti Western. Every sunset looks like a postcard, and Pixel comes in the house smelling of Jasmine. It's a wonderland.

I’ve never lived somewhere like this before. It’s hard to feel at home in a place when you don’t feel like you are worthy of the beauty that surrounds you. The people are friendly, as expected in such an idyllic setting. But oftentimes, things just don’t feel real to me. I can’t help but feel like there is more to the story here. I have yet to find my realness in this space and hope that I can but maybe it’s ok that I don’t.

One thing that does feel real are the little-bitty market fresh strawberries that pop up this time of year are the realest – they're packed with that incomparable jammy, sweet flavor. That resonates with me and that’s exactly why I had to showcase them in this recipe for Strawberry Rhubarb & Ginger Crumble Bars. These berries are the real deal, and there is no sense wasting your time with those plumped up, flavorless, inauthentic types. The realness is worth the wait.

To take full advantage of the small window of the real strawberry season, I baked up a new recipe for Strawberry Rhubarb & Ginger Crumble Bars. The strawberries are as sweet as a Santa Barbara sunset, the rhubarb brings a slight bitterness, and the ginger is a snappy surprise.

These Strawberry Rhubarb & Ginger Crumble Bars are a trifecta of wonderfully sweet tarty spice and taste better than you can even imagine, for real.

📖 Recipe

Strawberry Rhubarb & Ginger Crumble Bars

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• Author: Baking The Goods
• Total Time: 1 hour 40 minutes
• Yield: 12

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Description

Jammy and sweet farmers market strawberries, tart rhubarb and a spicy kick of ginger bring a taste of Spring to each bite of these Strawberry Rhubarb & Ginger Crumble Bars.

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Ingredients

Units USM

Shortbread Crust and Topping

• all purpose flour - 2 cups
• salt - ¾ teaspoon
• unsalted butter at room temperature - ¾ cup (1 ½ sticks)
• granulated sugar - ¾ cup
• pure vanilla extract - ¾ teaspoon
• Bob's Red Mill extra thick rolled oats - ¾ cup

Strawberry Rhubarb Ginger Filling

• fresh strawberries - 1 ½ cups (chopped)
• fresh rhubarb - 1 ½ cups (chopped)
• sugar - 4 tablespoons
• fresh ginger - 1-2 tablespoons (finely chopped)
• powdered sugar (optional - 1 teaspoon)

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Instructions

1. You will need an 11" x 8" tart pan with a removable bottom or a quarter sheet pan lined with parchment paper.
2. Preheat the oven to 350°F.
3. Whisk together the salt and flour in a medium sized bowl and set aside.
4. In a stand mixer with the paddle attachment, beat the butter and sugar together on medium/high speed for about 5 minutes until light and fluffy, stop the mixer and scrape the bottom and sides of the bowl a few times. Add the vanilla and mix until fully incorporated.
5. Reduce the speed to low and slowly add the drying ingredients, scraping the bowl a couple of times. Only mix until the ingredients have just come together and the dough is still crumbly so it is easier to distribute in the pan.
6. Set aside ¾ cups of the dough and spread the rest out in the bottom of the pan.
7. Once the dough is evenly distributed in the pan, lightly press the dough into place so it covers the bottom and slightly up the sides of the pan.
8. Bake for about 25 minutes until the shortbread dough puffs up and is a warm golden color all over.
9. While the tart shell bakes, add the oats to the ¾ cup of remaining dough and use your fingers to smash the dough and oats together into a crumble topping. Place in the crumble top in the refrigerator until ready to use.
10. While the shell bakes, chop the strawberries into ½" chunks and the rhubarb into ½" half moon slices and place together in a bowl. Once chopped, you should have 1 ½ cups of each.
11. Finely chop the ginger, 1-2 tablespoons depending on your ginger tolerance level, and place in the bowl with the strawberries and rhubarb.
12. Toss the strawberries, rhubarb and ginger with the sugar just before transferring the mixture into the baked shell. Top with crumble topping and bake for 35-40 minute, rotating the pan halfway through. The topping should be slightly browned and the filling should start to soften and turn a deep burgundy color.
13. Allow the shortbread to cool for about 20-30 minutes before popping it out of the pan.
14. Optionally dust with powdered sugar.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes