Why do just plan old strawberry rhubarb when you can do……
CHERRY STRAWBERRY RHUBARB?
Yes yes yes. These crumb bars were one of my best yet. The tartness of the cherries was an excellent companion of tart rhubarb and sweet strawberries.
With a graham cracker crust and buttery crumb topping, these bars were like biting into summer.
1 1/2 cups graham crackers (finely crushed, I used a food processor)
6 tbsp butter
1/2 tsp cinnamon
1/4 cup almond flour
1 cup cherries (pitted and de-stemmed)
1/2 cup strawberries
1/2 cup rhubarb
1 tbsp cornstarch
juice of 1 lemon
2 tbsp maple syrup
1/2 stick butter
1/4 cup brown sugar
1 cup oats (can keep them whole or blend in a food processor)
Preheat oven to 350
Blend graham crackers in a food processor until fine
Add almond flour and cinnamon and blend until well combined
Add butter and blend until mixture is doughy and fully combined
Line an 8×8 baking dish with parchment paper and add the mixture to the bottom, flattening it out completely and making sure that it is evenly dispersed
Bake crust for 7 minutes
In a saucepan over medium heat, cook the cherries, strawberries, rhubarb and lemon juice until the fruits are broken down and liquid starts to form.
Add the cornstarch and maple syrup and turn the heat to medium low, stirring until the mixture starts to thicken and bubble, about 10 minutes.
To prepare the crumb topping, add oats, butter and brown sugar to the food processor. Blend until well combined and mixture appears to be crumbly.
Once the crust has baked for 7 minutes, remove from the oven.
Layer the fruit mixture on top, then sprinkle the crumb mixture over the fruit.
Bake for 40 minutes or until crumb topping is golden brown.
** to make them into bars, they REALLY have to cool. Once I refrigerated these overnight they were more of a bar. The more they cool, the more they will stay together. Serving this hot is also an option, which is more like a crisp that you can spoon out onto plates and serve with ice cream **