1 1/4 cups flour
1/4 tsp. salt
1 cup brown sugar
1 1/2 cups old-fashioned oats
1 cup melted butter
1 cup Persimmon Hill Strawberry Rhubarb Jam
1 cup slivered almonds or chopped pecans (optional)
Preheat oven to 350 degrees. Line a 9x9" pan with parchment paper or foil and spray with pan spray. Combine flour, salt and brown sugar in a medium bowl, then mix in the oats. Add the melted butter and stir until mixture is crumbly and thoroughly blended. Press about 3/4 of the mixture into the pan and then bake for 10 minutes. Warm the Strawberry Rhubarb Jam in the micowave at half power for about 45 seconds until it is spreadable. Remove the pan from the oven and spread the jam evenly over the bottom mixture. Distribute the remaining flour/oat/brown sugar mixture evenly over the top and then sprinkle with slivered almonds or pecans. Bake for an additional 20-25 minutes until jam is bubbly and topping is lightly browned. Let cool before cutting into squares.
