makes 8 large or 16 small bars
1 cup small-diced rhubarb
1 cup small-diced strawberries
1 tablespoon fresh lemon juice
1 tablespoon granulated sugar
1 teaspoon cornstarch
1 cup rolled oats
3/4 cup unbleached all-purpose flour
1/2 cup light brown sugar
heaping 1/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
6 tablespoons unsalted butter, melted (and browned, if desired)
1. Preheat the oven to 350 degrees (375 degrees if using a metal dish). Line an 8x8-inch square baking dish with parchment paper. Set aside.
2. In a medium bowl, stir together the diced rhubarb, diced strawberries, lemon juice, sugar, and cornstarch. Set aside.
3. In a large bowl, whisk together the oats, flour, brown sugar, salt, cinnamon, and ginger. Stir in the melted butter until small clumps form. Reserve 1/2 cup of the crumb mixture. Press the remaining crumb mixture into the bottom of the prepped baking dish.
4. Evenly top the crust with the fruit mixture. Sprinkle the reserved crumb mixture over top the fruit layer.
5. Bake in the oven for 30-40 minutes, or until the topping is golden brown and fruit is bubbling. Remove from the oven and let cool. Chill in the fridge for slightly crisper bars. Cut into squares with a sharp knife. Store any leftovers in a covered container in the refrigerator.