Strawberry Rhubarb Teddie Crumble Bars

Strawberry-Rhubarb Filling:
1 ½ cups rhubarb (cut into ½” cubes)
1 ½ cups strawberries, hulled and halved
3 tablespoons fresh lemon juice
½ cup sugar
2 tablespoons cornstarch

Peanut Butter Oatmeal Crisp:
1½ cups rolled oats
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
⅔ cup brown sugar
1 cup butter, melted and cooled slightly
1 egg, room temperature
1 teaspoon vanilla extract
1 cup of Teddie Smooth Peanut Butter

Preheat the oven to 350°F. Line a 9×9 square baking pan with parchment paper. Lightly grease the parchment paper and set the pan aside.
Combine strawberries, rhubarb, and lemon juice in a heavy saucepan over medium heat. Cover and cook for 8-12 minutes, stirring occasionally until strawberries and rhubarb are tender.
Combine cornstarch and sugar together in a bowl. Once strawberries and rhubarb are soft, add cornstarch and sugar into the saucepan with the fruit mixture. On medium heat, stirring constantly, until the jam comes to a boil. Boil for one minute or until thickened. Remove from heat and set aside.
In a medium bowl, combine flour, oats, baking powder, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, beat melted butter and brown sugar until combined. Add egg, Teddie Peanut Butter, and vanilla and beat until well combined. Add the dry ingredients and mix until combined; the mixture will be crumbly.
Scoop out 1 ½ cups of the mixture and set aside for the topping. Press the remaining mixture into the bottom of the prepared baking dish. Tightly pack it into an even layer.
Place the pan in the preheated oven for 8-10 minutes to par-bake.
Once the crust has par-baked, top with strawberry-rhubarb filling in an even layer. Crumble the reserved topping over the filling.
Bake for 20-25, until the crumbles are light golden brown and the strawberry-rhubarb filling is bubbling slightly around the edges. Cool to room temperature and then transfer to the refrigerator to cool completely. Cut once the bars have chilled.