Name: Strawberry Buckwheat Bars | Epicurious
Cook time: 30 minutes
Total time: 1 hour 10 minutes
Yield: Makes 24 bars
Ingredients: 1 cup (2 sticks) cold unsalted butter, cut into pieces, plus more for pan; 2 1/4 cups all-purpose flour; 3/4 cup buckwheat flour; 1/2 cup granulated sugar; 1/2 cup light brown sugar; 1/2 teaspoon kosher salt; 1 teaspoon baking powder; 1 large egg, beaten to blend; 3 cups hulled, quartered strawberries (about 1 pound); 1 (12–13-ounce) jar strawberry preserves; 1 tablespoon cornstarch; 2 teaspoons fresh lemon juice; Powdered sugar (for dusting; optional)

Crumbletopped cookie bars on a wooden counter cut into squares dusted with powdered sugar and with a few edge pieces...

Photo by Tara Donne, prop and food styling by Ali Nardi

Use seasonal strawberries if you can get them, but even less than stellar ones will shine with the help of a jar of preserves. The combination creates beautiful ruby red candy-like edges, with a bit of ooze in the center, especially if you bake them and eat them in the same day. Just make sure they are completely cool before cutting them. Preserves usually come in either 12- or 13-ounce jars; either one will work—just use the whole jar.