Strawberry-Rhubarb Crumble Squares

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These tangy-sweet squares will keep, covered, in the fridge up to 4 days.

  • SERVINGServings

Ingredients

Filling

  • 4 Tbs. orange juice
  • 4 tsp. cornstarch
  • 2 1/2 cups diced frozen rhubarb
  • 1 cup hulled and sliced strawberries
  • 1/3 cup granulated sugar
  • 1/2 tsp. freshly grated orange zest

Crust and Topping

  • 1 cup uncooked rolled oats
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 2/3 cup packed light brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 cup orange juice
  • 1/4 cup vegetable oil
  • 2 Tbs. slivered almonds, coarsely chopped

Preparation

  1. To make Filling: Mix 1 Tbs. orange juice and cornstarch in bowl. In pan, combine rhubarb, strawberries, sugar, zest and remaining juice. Bring to a simmer. Reduce heat to low; partially cover, and cook 5 to 8 minutes, or until rhubarb is tender. Add cornstarch mixture, and cook, stirring constantly, until thickened, about 1 minute. Cool.
  2. Preheat oven to 350F. To make Crust and Topping: Combine oats, both flours, sugar, cinnamon, ginger, baking powder and salt in large bowl; blend with fork. Add orange juice and oil; blend with fork until crumbly.
  3. Press 2 cups oat mixture into bottom of 9x9-inch baking pan coated with cooking spray. Spread rhubarb mixture over crust. Stir almonds into remaining oat mixture, and sprinkle over filling. Bake until golden, 30 to 35 minutes. Let cool in pan on rack.

Nutrition Information

  • Serving Size: Serves 12
  • Calories: 210
  • Carbohydrate Content: 38 g
  • Fat Content: 6 g
  • Fiber Content: 3 g
  • Protein Content: 4 g
  • Sodium Content: 85 mg
  • Sugar Content: 18 g