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These bar cookies are a delectable way to use summer produce.
For the jam:
Cut each rhubarb stalk into three pieces and and split each lengthwise. Chop into quarter-inch thick pieces. Add the rhubarb to a medium-sized saucepan with the water and 1 cup of sugar. Cook over high heat until the rhubarb has broken down and the mixture has thickened. Strain the mixture into a bowl, straining out the rhubarb pieces. Discard the rhubarb pieces, leaving the rhubarb syrup.
Meanwhile, mix the strawberries and 1/4 cup sugar in a small bowl, mashing them so they release their juices. Add this into the rhubarb syrup and place the mixture back in the saucepan. Cook over high heat until it reaches the consistency of jam, about ten to fifteen minutes depending on how high your heat can go.
For the crust and crumble topping:
Preheat the oven to 350 F.
In a large bowl, combine the flour, sugar, butter and egg so that the butter is in pea-sized chunks. Reserve a 1/3 cup portion of the dough. Place the rest of the dough into a standard-sized baking pan, 8×8 inches, and spread it evenly over the bottom of the pan. Pour the jam over the cookie crust and then top with the reserved dough, broken into small pieces and spread evenly across the top. Bake for 40 minutes, or until the crumble is golden. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!