Strawberry Rhubarb Crumb Bars

. Will life ever slow down?  The moment I think it might, I'm going 100+ mph the next minute!  The calm before the storm, right?

But I can't and will not complain.  I'd almost always (almost is the key word!) be busy and going, going, going, then bored.  I may whine about the hectic-ness sometimes but in the end, I think I like 'life in the fast lane.'  Figuratively speaking.

Anywho, this week has again been craziness not only because of the CWS (if that wasn't enough!) but because I was trying to get everything ready for my parents visit this weekend!!  Which means lots of fun, relaxing times over the next couple of days, BUT it also meant crabby Jess during the week because I spent it cleaning the house, finishing laundry, and stressing out what snacks/beverages I needed to buy for my parents dad so that he doesn't lose any poundage during the visit.

My parents got into town on Thursday night and we spent the entire day today at the ball park watching a couple of fantastic baseball games.  It was also absolutely gorgeous outside, so we really couldn't have asked for more.  We decided to celebrate Father's Day this weekend as well since we all weren't able to get together last weekend.  And so far, I think my dad has had a very good time.  Baseball, good food, lots of sun...key ingredients to a wonderful weekend!

We actually just got back from one of the games but I want to get one recipe out to you for the weekend.  Strawberry Rhubarb Crumb Bars are yet another great Farmer's Market recipe.  This treat includes a very simple, cinnamony crust, filled with strawberry jam and rhubarb (get both of these at your local farmer's markets, they're always the best from there!), and topped with a crumble made from the same crust ingredients.  A super simple bar that's easy to put together and has a very old-fashioned taste.  Once you try these, you'll get what I'm saying.  Eat up and I'll see you all in a couple days! .

Strawberry Rhubarb Crumb Bars

From the Cookie Book

Ingredients:

Filling:

1/4 c. sugar

2-1/2 tbsp. cornstarch

2-1/2 c. rhubarb, cut into 1-inch pieces

1-1/4 c. strawberry jam or preserves

1/4 tsp. ground cinnamon

1/8 tsp. finely grated orange zest (optional)

Crust/Topping:

1-2/3 c. all purpose flour

1-2/3 c. old-fashioned rolled oats

1 c. sugar

1/2 tsp. ground cinnamon

1/4 tsp. salt

3/4 c. unsalted butter, very soft but not melted

1 large egg, lightly beaten with 1-1/2 tsp. water

Directions:

1.  Heat oven to 350°F.   Generously grease 13x9-inch pan with nonstick spray.

2.  In medium heavy saucepan, stir together sugar and cornstarch until well blended.  Stir in rhubarb, jam, cinnamon, and orange zest.

3.  Bring to simmer, stirring, over medium-high heat.  Cook, stirring, for 3 to 6 minutes or until rhubarb softens just slightly.  Set aside.

4.  In large bowl, thoroughly stir together flour, oats, sugar, cinnamon, and salt.  

5.  Add butter and stir or knead with your hands until the mixture is well blended and crumbly.

6.  Firmly press a scant half of crumb mixture into baking dish; set aside remaining crumb mixture.

7.  Bake 13 to 16 minutes or until crust is firm but not browned.  Spread rhubarb filling evenly over crumb layer.

 8.  Stir together reserved crumb mixture and 2-1/2 tablespoons of egg mixture until streusel forms small clumps.

9.  Sprinkle streusel evenly over filling, breaking up large clumps with fork or fingertips.

10.  Bake 35 to 40 minutes or until streusel is nicely browned and filling is bubbly.  Let cool completely.

Yield: 24 bars