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1
Preheat the oven to 350 F.
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2
In a large bowl, combine 1 1/2 cups of the flour and the powdered sugar and salt.
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3
Cut the butter into the flour mixture using a pastry blender or fork.
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4
The mixture should resemble coarse crumbs and clump together when squeezed lightly in your hand.
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5
(This can also be done in a food processor.)
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6
Scoop 2 cups of the mixture into an 8-inch baking dish and press evenly into the pan with your fingers.
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7
Bake on the middle rack of the oven for 25 minutes, or until golden brown on the edges and light golden in the middle.
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8
While the crust is baking, add 1/3 cup of the granulated sugar to the remaining butter-flour mixture and toss to combine.
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9
Set aside.
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10
In a large bowl, combine 3/4 cup granulated sugar and the ground cloves.
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11
Stir in 3 to 4 tablespoons flour (adding more flour will make the filling firmer when cool), the orange zest, and vanilla.
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12
Add the rhubarb and strawberries, mixing well to coat the fruit.
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13
Pour the mixture onto the hot crust, spreading the filling to the edges of the dish.
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14
Sprinkle the reserved sugar mixture over the fruit.
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15
Bake for 50 minutes or until bubbling around the edges and light brown on top.
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16
Let the bars cool to room temperature before cutting and serving.
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17
The bars can be stored, covered, at room temperature for up to 5 days.
