Strawberry Rhubarb Crisp Bars

Recourse: Smitten Kitchen

- 1 cup rolled oats
- 3/4 cup spelt flour (or all-purpose, wholemeal...)
- 1/4 cup brown sugar
- pinch of salt
- 85g melted butter
- 1tsp conrstarch
- 1tbsp lemon juice
- 1tbsp brown sugar
- 1 cup small-diced rhubarb (from about 1 1/2 medium stalks)
- 1 cup small-diced strawberries

Heat oven to 190C/375F.

Line bottom of baking pan with parchment paper or grease it with butter.

Place oats, flour, sugar, salt and butter in a bowl and stir until clumps form. Set 1/3 of the crumble mixture and sprinkle the rest of mixture over the prepared baking pan. Press evenly in the bottom of the pan.

Spread the diced fruit over the crust, sprinkle it evenly with cornstrach, lemon juice and sugar.

Scatter reserved crumbs over fruit and bake bars for 30-35 minutes.

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