Strawberry-Rhubarb Crumble Squares Recipe

Name: Strawberry-Rhubarb Crumble Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbs. orange juice; 4 tsp. cornstarch; 2 1/2 cups diced frozen rhubarb; 1 cup hulled and sliced strawberries; ⅓ cup granulated sugar; 1/2 tsp. freshly grated orange zest; 1 cup uncooked rolled oats; 3/4 cup whole wheat flour; 3/4 cup all-purpose flour; ⅔ cup packed light brown sugar; 1/2 tsp. ground cinnamon; 1/4 tsp. ground ginger; 3/4 tsp. baking powder; 1/4 tsp. salt; ⅓ cup orange juice; 1/4 cup vegetable oil; 2 Tbs. slivered almonds, coarsely chopped

Servings: persons

4 Tbs. orange juice
4 tsp. cornstarch
2 1/2 cups diced frozen rhubarb
1 cup hulled and sliced strawberries
⅓ cup granulated sugar
1/2 tsp. freshly grated orange zest
1 cup uncooked rolled oats
3/4 cup whole wheat flour
3/4 cup all-purpose flour
⅔ cup packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
3/4 tsp. baking powder
1/4 tsp. salt
⅓ cup orange juice
1/4 cup vegetable oil
2 Tbs. slivered almonds, coarsely chopped

1
To make Filling: Mix 1 Tbs.
2
orange juice and cornstarch in bowl.
3
In pan, combine rhubarb, strawberries, sugar, zest and remaining juice.
4
Bring to a simmer.
5
Reduce heat to low; partially cover, and cook 5 to 8 minutes, or until rhubarb is tender.
6
Add cornstarch mixture, and cook, stirring constantly, until thickened, about 1 minute.
7
Cool.
8
Preheat oven to 350F.
9
To make Crust and Topping: Combine oats, both flours, sugar, cinnamon, ginger, baking powder and salt in large bowl; blend with fork.
10
Add orange juice and oil; blend with fork until crumbly.
11
Press 2 cups oat mixture into bottom of 9x9-inch baking pan coated with cooking spray.
12
Spread rhubarb mixture over crust.
13
Stir almonds into remaining oat mixture, and sprinkle over filling.
14
Bake until golden, 30 to 35 minutes.
15
Let cool in pan on rack.

962

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 Tbs. orange juice, 4 tsp. cornstarch, 2 1/2 cups diced frozen rhubarb, 1 cup hulled and sliced strawberries, and more.

Yes, Strawberry-Rhubarb Crumble Squares falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry-Rhubarb Crumble Squares

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