Recipe: Strawberry-Rhubarb Streusel Bars

STRAWBERRY-RHUBARB STREUSEL BARS

FOR THE FILLING:
1 1/4 cups sugar, divided use
2 1/2 tablespoons cornstarch
2 1/2 cups (3/4 to 1-inch long) rhubarb pieces (a generous 3/4 pound untrimmed), fresh or frozen, thawed and undrained
1 1/4 cups strawberry jam or preserves
3/4 teaspoon ground cinnamon, divided use
1/4 teaspoon finely grated orange zest
FOR THE CRUMB MIXTURE:
1 2/3 cups all-purpose flour
1 2/3 cups old-fashioned rolled oats, uncooked
1/4 teaspoon salt
3/4 cups (1 1/2 sticks) unsalted butter, very soft but not melted
1 large egg, lightly beaten with 1 1/2 teaspoons water

Preheat oven to 350 degrees F. Generously grease a 9- by 13-inch glass baking pan or coat with nonstick spray.

TO PREPARE THE FILLING:
In a medium, heavy saucepan, stir together 1/4 cup of the sugar and cornstarch until well-blended. Stir in the rhubarb, jam or preserves, 1/4 teaspoon of the cinnamon and orange zest. Bring to a simmer, stirring, over medium-high heat. Cook, stirring, for 3 to 6 minutes, or until the rhubarb softens just slightly (fresh rhubarb will take longer than thawed frozen). Set aside.

TO PREPARE CRUMB MIXTURE:
In a large bowl, thoroughly stir together the flour, oats, remaining 1 cup sugar, the remaining 1/2 teaspoon cinnamon and salt. Add the butter and stir or knead with your hands until the mixture is well-blended and crumbly.

TO ASSEMBLE AND BAKE:
Firmly press a scant half of the crumb mixture into the baking dish. Set aside the remaining crumb mixture.

Bake in the middle of the oven for 13 to 16 minutes or until firm but not browned.

Spread the rhubarb filling evenly over the crumb layer.

Stir together the reserved crumb mixture and 2 1/2 tablespoons of the egg-water mixture until the streusel forms small clumps; add a little more of the egg-water mixture, if needed. Sprinkle the streusel evenly over the filling, breaking up large clumps with a fork or your fingertips.

Bake in the middle of the oven for 35 to 40 minutes, or until the streusel is nicely browned and the filling is bubbly. Transfer the pan to a wire rack and let stand until completely cooled.

Using a large, sharp knife, cut into 20 bars; wipe the knife clean between cuts. Store in an airtight container for up to 2 days.

Makes 20 bars
Source: The All-American Cookie Book by Nancy Baggett