Mirage Recipe
Prep: 25 mins
Cook: 50 mins
Serves: 16 pieces
These Strawberry Rhubarb Crumble Bars are the ultimate summertime treat.The combination of juicy fruit and golden crumble creates a perfect balance of sweetness and tartness, making them a refreshing dessert that doesn’t compromise on comfort. The bright fruit filling is perfectly balanced between layers of rich crumble, creating a delightful texture that’s easy to love. Whether you’re baking for a family gathering, a picnic, or simply to enjoy a quiet afternoon at home, these bars are always a welcome addition to the table. They’re easy to share, easy to serve, and especially delicious when they’re topped with a scoop of vanilla ice cream.
For more baking inspiration, visit @mirage_margarine on Instagram.
Ingredients
Strawberry Rhubarb Crumble Bars
1 1/2 cups
all-purpose flour
1 cup
rolled oats (divided)
3/4 cup
brown sugar, packed
1 tsp
baking powder
1 tsp
orange zest
3/4 cup
Mirage Margarine, cubed
2 1/2 cups
strawberries, hulled and sliced
2 1/2 cups
rhubarb, chopped into small pieces
1/2 cups
granulated sugar
2 tbsp
orange juice
2 tsp
cornstarch
1 tsp
vanilla extract
1 tsp
salt
Directions
Preheat oven to 350°F.
Grease a 9-inch square baking pan with Mirage Margarine and line with parchment paper, extending the paper above the sides to use as handles for removal. Grease the paper and set pan aside.
In the bowl of a food processor, fitted with the metal blade, combine the flour, 1/2 cup rolled oats, brown sugar, baking powder and orange zest. Process until oats are no longer visible, about 20 seconds.
Scatter the Mirage Margarine in pieces over the flour mixture and pulse until mixture resembles large crumbs. Remove 1 cup of the mixture and stir into it the remaining 1/2 cup of rolled oats; set aside in the refrigerator. Press the remaining flour oat mixture into the bottom of the prepared pan and chill while making the filling.
In a large bowl, toss the strawberries, rhubarb, sugar, orange juice, cornstarch, vanilla, and salt until well-combined. Allow to rest for 10 minutes.
Spread the fruit mixture over the base, then crumble the remaining oat mixture over top.
Bake for 45-50 minutes until crumble is golden and the fruit is bubbling. Allow to cool fully before lifting and cutting into bars.
