Strawberry Rhubarb Crisp Bars

1 cup rolled oats
1/2 cup + 2 Tbsp. all-purpose flour
1/2 cup brown sugar
1/4 tsp. table salt
1/8 tsp. baking soda
6 Tbsp. unsalted butter, melted
1 tsp. cornstarch (optional, but helps firm up the filling)
1 Tbsp. lemon juice
1 Tbsp. granulated sugar, divided
1 cup diced rhubarb (about 1 1/2 medium stalks)
1 cup diced strawberries
Powdered sugar, (optional but pretty)

Preheat oven to 375 degrees F. For easy removal of bars, line bottom and sides of an 8 X 8-inch baking pan with parchment paper. This step is optional — there’s no need to grease the pan if you don’t have parchment.

Place oats, flour, brown sugar, salt and baking soda in bottom of the baking pan and stir to mix. Pour melted butter over and stir until clumps form. Set aside 1/2 cup of this mixture. Press the rest of the crumb mixture evenly in the bottom of pan.

Spread half of the fruit over the crust. Sprinkle it evenly with the cornstarch, then the lemon juice and 1/2 Tbsp. of the granulated sugar. Spread remaining fruit over this and top with second 1/2 Tbsp. sugar. Scatter the reserved crumbs over fruit and bake bars for 30 to 40 minutes or until the fruit is bubbly and crisp portion is golden.

Let cool in pan and cut into squares. Sprinkle with powdered sugar, if desired. Store leftovers in fridge (they’re great cold).

12 bars
WW Points per bar: 3