We love these rhubarb strawberry jam bars so much that we have been known to make them multiple times a week during rhubarb season.

Yield: 10-12 bars (9×9 pan)

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 3/4 cup brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1 cup cold butter, cut into small pieces
• 1 cup roasted rhubarb strawberry oven jam

Steps:

1. Preheat the oven to 350.
2. In a large bowl, mix together the dry ingredients (flour, oats, brown sugar, baking powder, salt, and cinnamon). Using your hands, work in the butter chunks until it forms an even crumble (it should clump together when squeezed, this is a similar process to making pie dough). Divide this crumble mixture in half.
3. Press half the crumble into the bottom of a greased 9×9 baking dish. This will form the base of your bars.
4. Spread the rhubarb strawberry jam evenly over the crumble base (it works best to dollop and then smear), and top with the remaining half of the crumble, patting it gently just to ensure it hangs together.
5. Bake the bars for 40 minutes, until the top is lightly brown. Allow to cool completely (about 30-45 minutes) before serving. Keeps well covered in the refrigerator.

The Hungry Hounds is the food blog of Paul and Rebecca Shetler Fast, country representatives for Mennonite Central Committee in Haiti. Learn more about MCC Haiti at their blog, www.haitimcc.org.