Strawberry oatmeal breakfast bars

Hull the strawberries with the tip of a small sharp knife, halve, cut lengthwise and then across into a uniform dice.

Toss about a pound of diced strawberries with lemon juice, a little sugar and 2 tsp cornstarch until the cornstarch disappears; let sit at room temperature.

Mix rolled oats, flour (half all-purpose, half wheat), 1/2 cup packed brown sugar, salt and ground ginger; pour in one stick of melted unsalted butter and work until everything is coated. It will look a little dry.

Press about 60% of the crumbs evenly into a buttered baking dish with the back of a spoon or a spatula.

Spoon the strawberries over with a slotted spoon, lightly, without pressing; keep the juices.

Sprinkle over the rest of the crumbs, press gently with the back of the spoon, and spoon a tablespoon or two of the strawberry juices over the top.

Bake in the center of a 375 degree oven about 45 minutes, until golden brown on top.

While hot, press firmly with a spatula for a denser texture; cool to room temperature, then cut into eight bars.