
I made the predecessor of this recipe yesterday, but when I tasted it, I felt there was way too much of the crumb layer and not enough of the filling and what there was of the filling didn’t have enough flavor. Then it occurred to me I hadn’t added cinnamon to either the filling or the oat-based crumble part. What was I thinking? So, I re-wrote the recipe to what you find below. So, no, I haven’t baked this exact recipe. But I know from my years of baking that the result will be delicious. And never again will I forget to add cinnamon when I know darn well that cinnamon is added to fruit bars to enhance flavor and potentially offer health benefits. (Cinnamon has been linked to potential health benefits, including antioxidant and anti-inflammatory properties.)
It all started with me looking at my half wine barrel of rhubarb in the back yard and realizing that I either needed to use the rhubarb now, or it was going to self-destruct. And I really didn’t want that to happen. But after picking what remained after some of the leaf stalks had already perished from my neglect or normal life expectancy, I didn’t have enough for any kind of recipe. So, I called on my dear neighbors Mark and Vicki to see if their rhubarb plants were still among the living. Luckily, their plants were hanging on by their dirty little toes too, and I was given permission to claim 2 stalks for my very own. (Lovely having dear friends for neighbors.) Anyway, this recipe is the result of me needing to use the pathetic rhubarb in my yard, a couple stalks lifted from Mark and Vicki’s plants, and the very ripe strawberries Mr. C. had recently brought home.
So, if you too find yourself with a bit of rhubarb and strawberries yelling at you from the depths of your refrigerator or from your garden/yard, harken to their call and make yourself and your family this dessert.
Because I strongly believe we all need to pamper ourselves periodically with a decadent sweet, especially living through the turmoil our country is currently experiencing. Who would have imagined that this could happen to our beloved democracy. How just a few very rich, uncaring, self-centered, prejudiced individuals could threaten the very foundation of our country. And eliminate our forefathers hard work to make this immigrant nation a haven for hope.
“Give me your tired, your poor, your huddled masses yearning to breathe free, the wretched refuse of your teeming shore. Send these, the homeless, tempest-tossed to me, I lift my lamp beside the golden door!”
This country’s greatness and true genius lies now and always has, in its diversity. As with a truly great chicken soup, a variety of ingredients, blended and complementing each other, give the soup its delicious flavor. Chicken and water alone do not make a great soup! And bending a knee to a few rich men does not a productive and democratic nation make. It makes for a fascist regime. A fascist regime being a form of government characterized by dictatorial power, centralized control, aggressive nationalism, and the suppression of opposition. It typically involves militarism, forcible suppression of dissent, and a belief in the supremacy of the nation or race over individual interests. Fascist regimes often employ propaganda and violence to maintain power.
And I know, some of you may not find a cooking blog the right place to talk politics. And frankly, if our democracy wasn’t being so blatantly and aggressively attacked, I wouldn’t bother. But being a concerned citizen, I feel it is not only my right but my duty to defend the Constitution. And to tell my readers that yes, Patti Carr does care about what is happening to our country and is completely powerless to do anything about it. And therefore, she is well and truly pissed!
Peace and love to all. (Except of course, those in D.C. who are causing all the ruckus!)
For the crumb layers:
2/3 c. unbleached all-purpose flour, fluffed
¼ tsp. baking soda
1/8 tsp. fine sea salt
¼ – ½ tsp. cinnamon (your choice)
2/3 c. old fashioned oats
¼ c. packed light brown sugar
¼ c. granulated sugar
6 T. (¾ stick) unsalted butter, melted
1 tsp. vanilla extract
Preheat oven to 350-degrees. Butter an 8×8-inch baking dish.
In a mixing bowl whisk the flour, baking soda, and salt together. Add the oats, brown sugar, and granulated sugar and whisk to blend.
Whisk vanilla into melted butter then pour over the oat mixture. Stir with a spatula until mixture is evenly moistened.
Press 2/3 of the mixture into prepared baking dish.
For the filling:
1 T. fresh lemon juice
⅓ c. granulated sugar
1 T. cornstarch
1¾ c. sliced strawberries
1¾ c. finely diced rhubarb
Whisk the lemon juice, granulated sugar, and cornstarch together in a mixing bowl. Add the strawberries and rhubarb and stir until well combined.
Pour strawberry mixture over the bottom crust. Evenly sprinkle the remaining mixture over top.
Bake in pre-heated oven until the top is golden brown and crisp and filling is bubbling, about 45 – 50 minutes.
Remove from oven and cool on a wire rack. Cover and store in your refrigerator. Great warmed and topped with vanilla ice cream.