Description
A tangy treat, proper for utilizing your bounty of rhubarb! Other berries may be used as an identical change (3 cups strawberries, 3 cups raspberries, etc).
Ingredients
3 cups Rhubarb Cut Into 1 Inch Pieces
3 cups Blueberries
2 Tablespoons Lemon Juice
1 cup Sugar
four Tablespoons Cornstarch
1-½ cup All-purpose Flour
1-½ cup Uncooked Quick Cooking Oats (not Instant)
1 cup Brown Sugar
¾ cups Softened Butter
½ teaspoons Baking Soda
¼ teaspoons Salt
Preparation
Preheat oven to 350ºF.
Combine rhubarb, blueberries and lemon juice in a big saucepan and prepare dinner over medium warmth till rhubarb is softened. No further liquid is wanted because the water from the rhubarb and blueberries will pop out naturally.
In a small bowl, combine sugar and cornstarch. Mix nicely to damage up the lumps of cornstarch. Set aside.
While rhubarb and blueberries are cooking, start making the crust. Combine flour, oats, brown sugar, butter, baking soda and salt collectively in a bowl till nicely blended and crumbly. Reserve 1 1/2 cups of crust to be used as a topping. Grease a 13×9 pan with cooking spray. Press final crust combination into the pan in an even layer. Set aside.
When rhubarb and blueberries are softened, use a potato masher to mash and tender out the higher chunks. Once greater items are damaged up, blend within the sugar/cornstarch mixture. Continue to stir till thickened.
Once combination is thickened, pour over crust. Top with reserved crust mixture.
Bake at 350ºF for 30 minutes.
Tips:
1. Mixing the sugar and cornstarch collectively will steer clear of lumps of cornstarch on your mixture.
2. The bars will puff up considerably, so don’t be alarmed whilst you open the oven to take out the bars. They will probably be just a little jiggly. That’s OK! They are done!
3. When they cool, they’ll “deflate” just a little and arrange nicely.