Easy homemade strawberry rhubarb filling, between an oat crumble base and topping.
1 1/2cupsrhubarbdiced, fresh or frozen
1 1/2cupsstrawberriesfresh or frozen, diced
1tspvanillaor vanilla bean paste
1 1/2cupslarge flake,old-fashioned rolled oats
1 1/4cupsall-purpose flour
6Tbspwhole wheat flour
3/4cupslight brown sugarpacked
1/2tspcoarse kosher saltor 1/4 tsp fine salt
In a medium saucepan, stir together the rhubarb, strawberries, lemon juice, white sugar and cornstarch. Heat over medium heat on the stove-top, stirring regularly. When the fruit softens sufficiently, use a potato masher to break it up into smaller pieces. Continue cooking until mixture comes to a boil and thickens, then remove from heat. Stir in vanilla. Allow mixture to cool to lukewarm before proceeding (or can be made ahead and refrigerated. Bring back to room temperature before proceeding).
Heat oven to 350F degrees, and line a 8 x 8-inch pan with parchment paper with overhang on all sides.
In a large bowl, combine oats, flour, whole wheat flour, brown sugar, baking powder, salt and cinnamon. Add melted butter and stir until the mixture forms streusel-like crumbs.
Press 2/3 of crumb mixture into an even layer at bottom of prepared pan. Spread cooled strawberry rhubarb filling in an even layer over crust, then sprinkle remaining crumb mixture evenly over top of jam.
Bake until jam bubbles at edges and streusel is lightly browned, 30 to 35 minutes. Cool completely before slicing into 12 pieces. (*I like to cool to room temperature and then refrigerate a bit before slicing. It just makes for a neater slicing if you'd like to serve it as neat squares).
Be sure to read the "Cook's Notes" included with this post, where I share some valuable tips, options, substitutions and variations for this recipe!