Strawberry Rhubarb Crisp Bars

So easy to make - you don't even need a bowl. Slightly crunchy cookie base but made with not so much sugar. By using all rhubarb - its tart - and delicious.

I followed the recipe except I tried to increase the volume by 25% to accommodate my slightly larger pan. I also followed the suggested change of using coconut oil in place of the butter. I did this NOT to be vegan, but with the hope of a crispy bottom on this cookie. I also replaced the strawberries with an extra cup or two of rhubarb.

Notes on this recipe say that you can substitute any fruit. That such an easy recipe packs such a punch makes this one a keeper.