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Strawberry Rhubarb Crumble Bars

We're so excited to have a big supply of our Waterford Bee Co. honey sweetened Strawberry Rhubarb Fruit Conserve (JAM!) in stock for an early taste of spring but it still seems like we still have some cool nights ahead. So we got to baking with our favorite fruit conserve. We pulled out a tried and true recipe for crumble bars. The house smelled amazing and when we paired a hot out of the oven bar with a scoop of vanilla ice cream it was AH-mazing!

For the bars:
  • 1–1/2 cups old-fashioned oats

  • 1–1/2 cups all-purpose flour

  • 1 cup packed brown sugar

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • ¾ cup (170 gm) unsalted butter, melted

  • ¾–1 cup (see notes) strawberry rhubarb jam

  • ½ cup chopped berries (optional)

  • ½ cup pecans, chopped

To prepare the bars:
  1. Preheat the oven to 350 degrees and line an 8” pan with a sheet of greased foil. Combine the oats, flour, brown sugar, baking powder, and salt in a large bowl. Stir in the butter until the mixture is consistent. Pack 2/3 (about 2 cups) of the mixture evenly into the bottom of the pan and bake in the preheated oven for 10 minutes.

  2. When finished, spread the jam on top of the cooled crust. If you’re opting to not add fresh fruit, use 1 cup of jam. If you’d like to add fresh fruit, use just ¾ cup. Top with fresh fruit, if desired. Mix the pecans into the remaining crumb layer and then sprinkle on top of the jam and/or fruit. Bake in the preheated oven for an additional 25-30 minutes or until the top is golden. Allow to cool completely before removing from pan and cutting. You can speed up this process in the fridge.

  • For gooier juicier bars, opt to add fresh fruit on top of the jam! These will still slice well but are a bit messier. For bars that set well, opt for no fruit. If your fruit isn’t super ripe you can sprinkle a tablespoon of sugar on top too.

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