Strawberry Rhubarb Crumb Bars

I'm probably one of the few who love rhubarb. I'm a sucker for tart foods and rhubarb is tart. It's usually paired with strawberries because they have compatible flavors and the strawberries cut down on the rhubarbs sour nature. I'm still on medical leave but will be visiting work tomorrow so I thought these might brighten up a long meeting.

Makes about 36 bars

2 cups flour
2 cups rolled oats
1 cup light brown sugar
1 cup(2 sticks)cold butter, cut into cubes
1 teaspoon baking soda
1 teaspoon vanilla

Filling
2 cups of diced fresh rhubarb
1 cup diced strawberries
1 cup sugar
1/2 cup strawberry jam
4 teaspoons Kraft Minute Tapioca
juice of half a lemon

Combine all the filling ingredients in a saucepan and bring to a boil. Turn the heat down to medium/low and continue to cook for 7-10 minutes until the filling has thickened. Turn off the heat and let cool.Preheat the oven to 350. Spray a 9x13 baking pan with baking spray. Place the flour, rolled oat, brown sugar and baking soda into the bowl of a food processor and pulse until the ingredients are combined and the oats are ground fine. Add the butter and the vanilla and pulse again until the contents resemble coarse crumbs. Press half of the crumb mixture into the bottom of the baking pan to make a crust. Spread the filling over the crust and top with the remaining crumbs. Bake for 30-35 minutes until the crust is golden. Let cool completely, cut into bars and store in an air-tight container.