Step-by-Step Guide to Oreo Crusted Strawberry-Rhubarb Crumble Bars

Strawberry and rhubarb is an iconic and old-school springtime duo, which might not be a big thing in India, but if you can get your hands on rhubarb, then this recipe of Oreo crusted strawberry-rhubarb crumble bars is well worth a try. What’s different about this recipe, is that it swaps the usual crumb layer for an irresistible and sweet Oreo crust. These bars are equal parts tart, sweet and crunchy owing to the fruit, Oreos and oats used in them. Consider serving these for brunch, as dessert after a heavy meal, an afternoon snack, for a sweet but fruity treat that everyone will love and relish.

Oreo Crusted Strawberry-Rhubarb Crumble Bars

Yields: 12–16 bars

Equipment: 9×9-inch square pan

Ingredients:

For the Oreo Crust:

• 24 Oreo cookies
• 5 tbsp unsalted butter, melted

For the Filling:

• 2 cups strawberries, chopped
• 1 ½ cups rhubarb, chopped into ½-inch pieces
• 1 tbsp lemon juice
• ¼ cup granulated sugar
• 1 tbsp cornstarch

For the Crumble Topping:

• ¾ cup all-purpose flour
• ¼ cup old-fashioned rolled oats
• ⅓ cup packed light brown sugar
• ¼ tsp salt
• 5 tbsp cold unsalted butter, cubed
• Optional: ¼ tsp cinnamon or ¼ cup chopped nuts

Instructions:

1. Preheat the oven to 180°C, then line a 9×9-inch baking pan with parchment paper, with enough paper overhanging, so you can pull up the bars easily later.
2. Next, let’s do the crust, for that, add the whole Oreos to a blender and run it, until finely ground, then mix with melted butter until all the crumbs are evenly coated.

   OR

If you don’t have a blender, seal the Oreos in a ziplock pouch, and use a rolling pin to crush them. Then transfer the crumbs into a bowl, add the melted butter, mix until all evenly coated.

3. Transfer the Oreo crumbs into the bottom of the prepared pan, press down firmly to make an even and compact layer.
4. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
5. Next, let’s make the filling, for that, take a bowl, add the chopped strawberries, rhubarb and lemon juice and toss to mix. Then add the sugar and cornstarch and mix until all the strawberry and rhubarb pieces are evenly coated. Set aside.
6. Next, let’s make the crumble topping, take another bowl, add the flour, oats (if using), brown sugar, and salt. Cut the cold butter into the bowl and mix using a form until the contents of the bowl resembles coarse crumbs.
7. Pour the coated fruit filling evenly over the pre-baked Oreo crust.
8. Then sprinkle the freshly made crumble topping over the fruits.
9. Transfer the tray to the preheated oven and bake for 40-50 minutes, until the topping is golden and filling is bubbling. Check around the 30-minute mark, to see if the topping is browning too quickly, if it is, cover with foil during the last 10 minutes.
10. Remove from the oven, and let the bars cool completely in the pan. Once they are cool, you can chill them for a bit, for firmer slices. Lift with the overhanging parchment and cut them into bars.

Notes:

• Cornstarch Substitutes: If you don’t have cornstarch on hand, you can substitute with arrowroot powder or tapioca starch in a 1:1 ratio. These thickeners help set the fruit filling so it’s sliceable once cooled.

• Oat-Free Variation: Oats add a nice feel to the crumble, with a nice crunch once baked, but if you prefer it smooth and shortbread-like, you can omit them and just use the same amount of flour instead.
• Serving Suggestions: These bars are fantastic on their own, but even better served slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. If serving at a party or picnic, chilling them first makes slicing and stacking easier.

• Storage: Store the bars in an airtight container in the fridge for up to 4 days. They also freeze well, wrap individually in plastic wrap and store in a zip-top bag for up to 2 months. Thaw in the fridge overnight or microwave briefly to warm.
• You can make the crust and fruit filling a day in advance and refrigerate separately. Assemble and bake the next day for fresh results with less effort.