Sandwiching sweet and tangy fruit amongst oaty, crisp dough and baked until crisp is perfect snack for the summer holidays.

Makes 15-20 squares (depending on size)

ingredients

1 ½ cup rolled oats

½ cup white flour

¼ cup wholemeal flour

½ cup light brown sugar or coconut sugar

Pinch salt

100g butter, melted

1 tsp cornflour

1 Tbsp orange juice

1 Tbsp light brown or coconut sugar

125g rhubarb, sliced into small bite sized pieces

150g strawberries, hulled and cut in half

Method

Preheat oven to 180C.

20cm L x 18cm W x 4cm (approx.)

Mix together the oats, flours, sugar and salt, pour in the melted butter and mix well. Remove ¼ of the mixture and set aside for topping.

Press the crumb mixture into the base of the baking tray.

Combine the fruits in a bowl along with the orange juice, cornflour and 1 tablespoon sugar, mix gently to combine.

Spread evenly over the base, scatter over the remainder of the crumbs and bake for 25-30 minutes or until the fruit is oozing slightly from the crisp golden topping.

Let cool before cutting. I like to keep this in the fridge as it helps to keep the slice crisp and it is quite refreshing on a hot summers day!