Rhubarb & Strawberry Shortcake Bars

Shopping list

• 200 g rhubarb — chopped

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• 150 g strawberries — hulled, quartered

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• 100 g caster sugar — divided

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• 200 g plain flour

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• 100 g rolled oats

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• 150 g butter — cold, cubed

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• 0.5 tsp baking powder

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Step by step

1. 1

   Preheat the oven to 180 °C (160 °C fan) and line a 20 × 20 cm square tin with baking parchment.

2. 2

   Combine the rhubarb, strawberries and 50 g sugar in a small pan over medium heat. Cook for 8– 10 minutes, stirring, until thick and jammy. Set aside to cool.

3. 3

   In a bowl, rub together the flour, oats, remaining sugar, baking powder and butter until the mixture resembles breadcrumbs.

4. 4

   Press two-thirds of the crumble into the base of the tin.

5. 5

   Spread the cooled fruit over the base, then scatter the remaining crumble on top.

6. 6

   Bake for 30– 35 minutes until golden. Cool in the tin before cutting into bars.