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.
Ingredients
Units
Shortbread Crust and Topping
- all purpose flour - 2 cups
- salt - 3/4 teaspoon
- unsalted butter at room temperature - 3/4 cup (1 1/2 sticks)
- granulated sugar - 3/4 cup
- pure vanilla extract - 3/4 teaspoon
- Bob's Red Mill extra thick rolled oats - 3/4 cup
Strawberry Rhubarb Ginger Filling
- fresh strawberries - 1 1/2 cups (chopped)
- fresh rhubarb - 1 1/2 cups (chopped)
- sugar - 4 tablespoons
- fresh ginger - 1-2 tablespoons (finely chopped)
- powdered sugar (optional - 1 teaspoon)
Instructions
- You will need an 11" x 8" tart pan with a removable bottom or a quarter sheet pan lined with parchment paper.
- Preheat the oven to 350°F.
- Whisk together the salt and flour in a medium sized bowl and set aside.
- 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.
- 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.
- Set aside 3/4 cups of the dough and spread the rest out in the bottom of the pan.
- 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.
- Bake for about 25 minutes until the shortbread dough puffs up and is a warm golden color all over.
- While the tart shell bakes, add the oats to the 3/4 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.
- While the shell bakes, chop the strawberries into 1/2" chunks and the rhubarb into 1/2" half moon slices and place together in a bowl. Once chopped, you should have 1 1/2 cups of each.
- Finely chop the ginger, 1-2 tablespoons depending on your ginger tolerance level, and place in the bowl with the strawberries and rhubarb.
- 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.
- Allow the shortbread to cool for about 20-30 minutes before popping it out of the pan.
- Optionally dust with powdered sugar.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes