Strawberry Rhubarb Crumb Bars

8x8 baking pan

Using the Strawberry Rhubarb Preserves, dark brown sugar, and a hint of cinnamon these crumbly bars make a perfect teatime treat. The warm flavours of these bars will make you feel cozy in no time. They may be a perfect snack, but they could also be a decadent dessert. Warm them up and serve with vanilla ice cream for something extra special.

1 cup oats
1 ½ cup flour
¾ cup packed dark brown sugar
¾ tsp cinnamon
Pinch of nutmeg
½ tsp baking powder
¼ tsp salt
¾ cup melted butter
1 250ml jar Strawberry Rhubarb Preserves

- Preheat oven to 350°, and line an 8x8 baking pan with parchment paper. Leave a little bit of parchment paper over the side as this will help with taking the bars out of the pan.

- In a large mixing bowl combine the flour, oats, brown sugar, baking powder, and salt. Gradually add the melted butter to the dry ingredients. Start with ½ cup of the butter and mix with a fork or your hands. You want to be able to stick together when you press it with your hands, so you may need the whole ¾ cup.

- Add ¾ of the oat mixture to the bottom of the baking pan and press down to an even layer. Bake for 10 minutes. Spread Strawberry Rhubarb Preserves evenly on top of the warm crust. Sprinkle the rest of the oat mixture on top of the preserves and bake for another 25-30 minutes. Cool bars completely before cutting. Bars will last 3-5 days in a sealed container.