>It’s June. The rhubarb is growing like wild and strawberries are on sale at the farmers’ market. Fresh, local strawberries. Fresh, local (backyard!) rhubarb. What could be better? A recipe for using both.

Strawberry Rhubarb bars
(from Mother Nature Network)

Filling
1 ½ cups fresh or frozen unsweetened rhubarb, cut into 1 inch pieces
1 ½ cups sliced fresh strawberries
1 tbsp lemon juice
½ cup sugar
2 tbsp cornstarch

Crust
1 ½ cups all-purpose flour
1 ½ cups quick-cooking oats
1 cup firmly packed brown sugar
¾ cup butter, softened
½ tsp baking soda
¼ tsp salt

Directions
Combine strawberries, rhubarb and lemon juice in a saucepan and cook on medium heat for 8-10 minutes, stirring occasionally
Add sugar and cornstarch to fruit mixture, bring to boil, and allow to boil a minute or two until sauce thickens
While the strawberry mixture is cooking, combine the crust ingredients and mix with electric mixer until the mixture resembles course crumbs – it will be very dry
Reserve 1 ½ cups of crust mixture and pat down the rest of the crust mixture into a 9×13 pan that has been sprayed with non-stick or greased.
Spread fruit mixture over bottom crust
Sprinkle the rest of crust mixture evenly over the top
Bake in a 350° oven for 30 – 35 minutes until golden brown
Cool completely before eating – if you can wait that long!

I’m already thinking ahead to autumn. I wonder if I could use this recipe to make cranberry-strawberry bars with fresh cranberries and frozen strawberries? My guess is yes.