Rhubarb Bars

Prepare the jam

Place a small plate in the freezer before you start cooking.
To a 3-quart or larger saucepan (the larger the surface area, the less time you'll need to cook them!), add the rhubarb, sugar and lemon juice.
3 cups (375 grams) fresh or frozen chopped rhubarb, 3/4 cup (150 grams) granulated sugar, 1 1/2 tablespoons lemon juice
Bring to a boil over medium-high heat while stirring frequently. Turn the heat as low as possible while maintaining a full boil. Let boil for about 9 minutes, turning the heat down, if needed, towards the end to prevent the rhubarb from burning, until it reaches a temperature of 220 °F (104 °C). This is the temperature jam is said to set, but I couldn’t actually get mine above 212 °F (100 °C). It’ll still be a bit runny but will thicken as it cools and more as it’s chilled.
When you think the jam is ready, drop a small spoonful onto the cold plate and let it sit for a minute. Push it with your finger - if it wrinkles and holds its shape, the jam is done.
When it’s done, stir in the vanilla extract.
1 teaspoon vanilla extract
Remove the saucepan to a wire rack to cool completely, about 1 hour.
If not using right away, transfer to a clean jar and refrigerate for up to 1 week. Many sources say 2-3 weeks, but I like to play it safe and freeze whatever I haven't eaten after 1 week. It also freezes great and can be frozen for up to 1 year. If using this jam immediately after making to make the bars, just make sure it’s room temp first. The bars also work if you use cold jam straight from the fridge.

Prepare the bars

Preheat the oven to 350 °F (175 °C). Line an 8"x8" pan with a piece of parchment paper.
In a large mixing bowl, mix together the flour, oats, granulated sugar, brown sugar, baking soda, salt and cinnamon until everything is evenly combined.
2 cups (250-276 grams) flour, 2 cups (180 grams) rolled oats, 1/2 cup (100) granulated sugar, 1/2 cup (100) brown sugar, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon
Cut the butter into small cubes and add it to the dry mixture. Using your fingers, work the butter into the mixture until fully incorporated and the dough becomes crumbly but holds together easily when squeezed.
1 cup (225 grams) unsalted butter
Once it starts forming clumps, drizzle the vanilla extract over the dough. Use your hands or a spoon to gently mix it in evenly.
1 teaspoon vanilla extract
Scoop about 2/3 of the dough (roughly 582 grams or 2 2/3 cups) into the prepared pan. Press it firmly and evenly into the bottom to form the crust.
Spread 1 cup of the rhubarb jam over the crust, leaving a small border of about 1/3" around the edges (this will prevent the jam from leaking out the sides).
1 cup (275 grams) of the above jam
Sprinkle the remaining crumble mixture evenly over the top of the jam. Lightly press the topping into the jam without flattening it too much. This is just to ensure that no pointy oat bits sticking up burn.
Bake for 28-35 minutes or until the top is golden brown and slightly puffed, and the jam is bubbling around the edges. Remove to a cooling rack and let the bars cool completely in the pan, about 2 hours. Then chill for at least 2-3 hours or overnight before cutting.

Ingredients

Jam (or use 1 cup store-bought)

Bars

Instructions

Prepare the jam

Prepare the bars

Notes

Nutrition