Strawberry Rhubarb Oatmeal Cookie Bars
Sweet and buttery strawberry oatmeal cookie bars are filled with juicy, ripe fruit, sweet brown sugar and golden oats all baked to a chewy perfection. Lemon thyme glaze makes these jammy, fruit-filled squares a modern treat for kids and grown-ups alike.
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Servings: 16
Calories: 255kcal
Ingredients
Oat Mixture
- 2 ½ cups (202.5 g) rolled oats
- 1 ¼ cups (295.74 g) all-purpose, plain flour
- 1 cup (220 g) light brown sugar
- 1 tablespoon (1 tablespoon) lemon zest
- ½ teaspoon (0.5 teaspoon) sea salt
- 1 cup (227 g) cold butter, cubed
Strawberry Rhubarb Filling
- 2 cups (288 g) chopped strawberries
- 1 cup (122 g) chopped rhubarb
- ½ (0.5) granulated, caster sugar
- ⅓ cup (81.33 g) lemon juice, approx. 1 lemon
- 2 tablespoon (2 tablespoon) cornstarch
For the Glaze
- 3 tablespoon (3 tablespoon) icing sugar
- 1-2 Tbsp (1 Tbsp ) water
- 1 sprig (1 sprig) thyme leaves
Instructions
- Line an 8-9 inch square metal pan with baking parchment. Set aside.
Strawberry Rhubarb Filling
- In a saucepan, bring the fruit, sugar and lemon juice to the boil; reduce heat and simmer until tender, about 10 minutes. Whisk the cornstarch with 2 tablespoons cold water; whisk into strawberries and rhubarb and boil, stirring until thickened, about 1 minute. Place plastic wrap directly on the surface, so a skin doesn’t form, and refrigerate until cold, about 1 hour.
- In the bowl of a food processor, add the oats, flour, brown sugar, lemon zest, salt and butter. Blend on the pulse setting until a breadcrumb texture is achieved, about 1 minute. Press half of the mixture into the prepared pan; being sure that you’ve pressed firmly. Spread with the strawberry rhubarb filling. Sprinkle with the remaining mixture, pressing lightly.
- Preheat the oven to 350f (180c) and bake the bars until golden brown, about 40 minutes. Let cool in the pan on a rack. Cut into squares.
For the Glaze
- Mix the icing sugar with the water and add the lemon thyme leaves. Drizzle the glaze over bars
- Optional: Garnish with flower petals and more herb leaves.
Notes
Cook’s notes 1: You need to bring the filling mixture to a boil once you’ve added the cornstarch to achieve maximum thickening potential and cookout the taste to the starch.
Cook’s notes 2: These bars can be made ahead and frozen before slicing. Simple bake and once cool, wrap and store in a double layer of foil before freezing. To defrost, just leave at room temperature for about 30 minutes. OR Cut and freeze individually to have a grab and go snack.
Nutrition
Calories: 255kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 179mg | Potassium: 132mg | Fiber: 2g | Sugar: 16g | Vitamin A: 360IU | Vitamin C: 13.8mg | Calcium: 32mg | Iron: 1.2mg
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