Strawberry Rhubarb Crumble Bars

Wash and dice rhubarb. Only the stems are edible - the leaves are toxic, so discard those.

Wash and dice strawberries as well, removing the stems.

Combine the rhubarb, strawberries, and lemon juice in a saucepan. Cover and cook until fruit is tender.

Mix together the sugar & cornstarch & stir into the fruit mixture. Continue cooking & stirring until the mixture comes to a boil.

Continue boiling one minute, stirring constantly. Remove from heat & set aside.

Preheat oven to 350°F & grease a 13x9 pan with butter.

Combine crust ingredients in a bowl.

Mix using a pastry blender or a fork until it resembles coarse crumbs.

Put 1 ½ cups crumb mixture to the side. Press the remaining crumb mixture into 13x9 pan.

Spread fruit filling over the crust.

Sprinkle with the reserved crumb mixture.

Bake 30-35 minutes or until golden brown.  Cool completely.

Whisk together milk & powdered sugar until you have a good frosting consistency. (If you prefer a thicker glaze, add more milk.)

Make the Glaze:

Drizzle glaze over bars.

Yum! They are so good.

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