Strawberry and Rhubarb Granola Bars

Instructions

1. The jar: Combine lemon juice, sugar, and salt in a medium saucepan. Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until sugar is dissolved, about 45 seconds. Set aside ½ cup strawberries; add remaining strawberries and rhubarb to pan and simmer, stirring often and mashing with a wooden spoon, until rhubarb and strawberries are softened, and mixture is thick (5-7 minutes). Add vanilla. Remove pan from heat and stir reserved strawberries into jam. Let cool. You will get almost 2/3 cup jam.
2. Preheat oven to 180° C. Coat 15x15 pan with nonstick spray, then line with parchment paper, leaving an overhang on 2 sides. Coat parchment. These bars tend to stick.
3. Toast nuts on a rimmed baking sheet until fragrant and slightly darkened, 5–8 minutes. Let cool, then chop very coarsely.
4. Meanwhile, cook butter in a small saucepan over medium-low heat, stirring often, until it foams, then browns, about 5 minutes. Immediately pour into a small heatproof bowl.
5. Whisk flour, oats, brown sugar, granulated sugar, salt, and baking soda in a large bowl to combine, then whisk in nuts. Drizzle in butter and, using a rubber spatula, mash into dry ingredients. It should hold together when squeezed in your hand. Transfer 1 1/2 cups mixture to prepared pan. Press to make an even layer.
6. Spread jam over base, leaving a 0.5 cm border to prevent jam at the perimeter from getting too dark. Crumble remaining nut mixture over.
7. Bake 40 minutes. Let cool in pan then chill for a couple hours to slice easier into 8 bars.

• Servings : 10
• Ready in : 50 Minutes
• Course : Dessert and Snacks
• Recipe Type : beef, Biscuits, Dessert, Finger foods, Kids are cooking, recipes for spring, recipes for summer, recipes for winter, Snack
• Ingredient : Baking soda, Brown sugar, Butter, Flour, Honey, Nuts, Oat bran, Rhubarb, Salt, Strawberry, Sugar, Sunflower oil, Vanilla