Makes 20 bars – Dessert – 1 hour
Recipe and directions adapted from The Baker Chick
2 c. Frozen Rhubarb, cut into 1-inch pieces
2 c. Sliced Fresh Mead Strawberries
1 tbsp. Lemon Juice
½ c. Sugar
2 tbsp. Tapioca Flour or Cornstarch
1½ c. All-Purpose Flour
1/2 c. Uncooked Quick-Cooking Oats
1 c. Graham Cracker Crumbs
1 c. firmly packed Brown Sugar
¾ c. Ronnybrook Unsalted Butter, softened
½ tsp. Baking Soda
¼ tsp. Salt
Optional Garnish (Candied Basil)
20 Rockhedge Basil Leaves
1/4 c. Corn Syrup
Preheat the oven to 350°F.
Combine the rhubarb, strawberries, and lemon juice in a large saucepan. Cook over medium heat until the fruit is tender and the mixture is boiling.
Combine the sugar and tapioca flour (or cornstarch) in a small bowl, and stir into the fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil. Continue boiling until thickened and remove from the heat. Set aside.
Combine all crust ingredients in large bowl. Combine by hand or with an mixer on low speed, scraping bowl often, until mixture resembles coarse crumbs.
Reserve 1½ cups of the crumb mixture. Press the rest of the crumb mixture onto bottom of a greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.
Bake for 30 to 35 minutes or until golden brown. Cool completely before cutting into squares and serving.