Strawberry Rhubarb Bars for a Hot and Sunny Easter Sunday

I made this as a light Easter dessert.  It's fruity and fun and best when served with fresh vanilla ice cream.  It's slightly tart and pairs perfectly with ice cream or whipped cream, or both!  Enjoy!

Ingredients:

Crust:
2 cups flour
1 stick butter
1/2 tsp. salt
4 Tbsp. olive oil
1 Tsp. cinnamon

Filling:
32 oz. strawberries sliced
1 stalk rhubarb sliced thinly into nickel sized slices
1/2 cup sugar
1 Tsp. vanilla
3/4 cup water
2 Tbsp. corn starch
1/4 cup cold water

Topping:
1 stick butter
1 cup flour
1 Tsp. cinnamon
1 cup sugar

For Crust:  Combine all ingredients using a food processor or pastry knife until coarse crumbles.  Spread evenly over bottom of a jelly roll pan.  Bake for 20 minutes in preheated 350 degree oven.

For Filling:  Place all but 1 1/2 cups of strawberries, rhubarb, 3/4 cup water, sugar and vanilla in a saucepan cook on medium-high stirring constantly until relatively thick.  Mix corn starch with cold 1/4 cup water until combined.  Add to strawberry mixture and cook on high until mixture is thick.  Pour over crust.  Sprinkle the reserved 1 1/2 cups of uncooked strawberries over top.

For crust:  Combine all ingredients with food processor or pastry knife until coarse; spread evenly over the filling.  Bake at 350 degrees for 30 minutes or until crumble topping is lightly browned.  Cool for 5 to 10 minutes.  Cut into bars and serve.  Best served with ice cream or whipped cream.

Makes about 32-40 bars.