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Bake, blend, freeze overripe berries By Sarah Lemon Jun 24, 2022 06:30 AM A A Strawberries seemingly can go from perfectly ripe to overripe in less than a day. That’s why I check on a cache of berries every few hours, which isn’t hard when my kids are clamoring for one of the only snacks — fresh fruit — that I can conscience. But when I feel berries going soft and see them lose their shine, I waste no time in blending them up for a smoothie, salad dressing or cocktail mixer. Or I just bundle them, washed and hulled, into the freezer for baked goods, preserves and sauces later in the summer. This bar cookie is just the kind of thing I favor, similar to a strawberry-blueberry version I prepared last summer. Really, any combination of berries works, which is why I’ll jumble small quantities of several types into a freezer bag together. The recipe, courtesy of Tribune News Service, gets a boost in the health department from whole-wheat flour. If it’s a more wholesome snack you’re after, skip the glaze. Find more strawberry recipes in my latest food section column . Tribune News Service photo HEALTHY STRAWBERRY OATMEAL BARS 1 cup old-fashioned rolled oats 3/4 cup whole wheat flour or all-purpose flour 1/3 cup light brown sugar 1/4 teaspoon ground ginger 1/4 teaspoon kosher salt 6 tablespoons unsalted butter, melted 2 cups small-diced strawberries, divided 1 teaspoon cornstarch 1 tablespoon lemon juice 1 tablespoon granulated sugar, divided For optional vanilla glaze: 1/2 cup powdered sugar, sifted 1/2 teaspoon vanilla extract 1 tablespoon milk (any kind) Place a rack in center of oven and preheat to 375 F. Line an 8-by-8-inch baking pan with parchment paper so paper overhangs two sides like handles. In a medium bowl, combine the oats, flour, brown sugar, ginger and salt. Pour in the melted butter and stir until it forms clumps and dry ingredients are evenly moistened. Set aside 1/2 cup crumble mixture, then press rest into an even layer in bottom of prepared pan. Scatter half of the strawberries over crust. Sprinkle the cornstarch evenly over top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on remaining berries, then remaining 1/2 tablespoon sugar. Sprinkle reserved crumbs evenly over the top; you will have some fruit showing through. Bake bars in preheated oven for 35 to 40 minutes, until fruit is bubbly and crumb topping smells toasty and looks golden. Place pan on a wire rack to cool completely. When bars are cool, prepare glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla and milk until smooth. Add more milk if you want a thinner consistency. Using parchment-paper handles, lift bars from the pan. Drizzle with glaze, slice and serve. Makes 16 servings. Recipe from wellplated.com