STRAWBERRY RHUBARB PEANUT BUTTER CRUMBLE BARS

These bars are pure joy. Perfect as a snack or quick dessert. With a fruity filling and a crunchy peanut butter base, they’re especially delicious during summer, when strawberries and rhubarb are in season.

INGREDIENTS

For the crumble: 

• 1 cup large-flake oats
• 1 cup all-purpose flour
• ½ cup salted butter, melted
• 1 cup Peanut Butter Sea Salt
• ½ cup brown sugar

For the strawberry rhubarb compote:

• 4 cups rhubarb, chopped (about 480 g)
• 4 cups strawberries, quartered (about 500 g)
• 1 cup sugar
• Juice of half a lemon
  

Note: This recipe makes a generous batch of compote, much more than you’ll need for the bars (you’ll only use about 1½ cups). Since rhubarb is usually sold in bunches, we suggest making a full batch of compote and using the rest throughout the week; on yogurt, chia pudding, pancakes, or even ice cream. It keeps well in the fridge for up to a week.

INSTRUCTIONS

Make the compote:

1. Place all compote ingredients in a saucepan.
2. Bring to a boil over medium heat, stirring often.
3. Let simmer for 20–25 minutes, until the mixture thickens slightly. Skim off any foam if needed.
4. Transfer to an airtight container, and chill in the fridge.

Make the bars:

1. Preheat the oven to 350°F (180°C).
2. In a large bowl, mix all the crumble ingredients.
3. Line a 9 x 9-inch baking dish with parchment paper, leaving some overhang on all sides to make unmolding easier.
4. Press two-thirds of the crumble mixture into the bottom of the pan, using the back of a measuring cup to make an even, compact layer.
5. Spread 1½ cups of compote over the base.
6. Sprinkle the remaining crumble on top (don’t press it down too firmly this time).
7. Bake for 25 minutes, or until the top is golden brown.
8. Let cool for at least 1 hour before removing from the pan.
9. Cut into 12 bars and enjoy!

We recommend storing the bars in the fridge.