"There's nothing that evokes feelings of springtime - when the days are lighter and warmer and everything is coming into bloom - quite like the particular combination of strawberry and rhubarb. This popular, vibrantly-hued fruit combo is most often found baked into late spring and early summer pies, to celebrate some of the first seasonal fruits to appear. Of course, pie is far from the only strawberry rhubarb dessert option out there."
"Simple to assemble, the cookie layers in this recipe are packed with a hearty helping of rolled oats to keep you full for longer, and plenty of butter for a rich flavor and a melt-in-the-mouth texture. Fresh strawberries and rhubarb provide maximum fruity-tart flavors and a lovely pinkish color, making for one springtime treat that you might want to bake up year-round (or, at least, as long as you can find fresh rhubarb)."
Strawberry and rhubarb combine into a tart, vibrantly colored filling ideal for spring desserts. Oat-rich cookie layers use softened butter, granulated and brown sugars, an egg, all-purpose flour, rolled oats, cinnamon, and salt for a rich, melt-in-the-mouth texture. The fruit layer features chopped fresh strawberries and rhubarb tossed with sugar, lemon juice, and cornstarch to thicken and brighten flavors. The method calls for preheating to 350°F, lining a 9x9-inch pan with parchment, creaming butter and sugars, adding the egg, and stirring in dry ingredients, then assembling with the fruit before baking. Milk may be added if needed.
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