Strawberry-Rhubarb Bars

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!