Strawberry-Rhubarb BarsSubmitted by: FUMBLING
IntroductionAdapted from Better Homes & Gardens Adapted from Better Homes & Gardens
Nonstick cooking spray
1.5 cups Quick Cooking Rolled Oats
1 cup Flour (whole grain is best)
3/4 cup Granulated Sugar
3/4 cup Butter (unsalted to cut sodium)
1.5 cups chopped fresh (or frozen) rhubarb
1/3 cup Granulated Sugar (reserved)
1/4 cup Water
1/2 tsp. Ground Ginger
2 cups Chopped Strawberries
1 recipe Ginger Icing (See Below)
1/4 cup Sifted Powdered Sugar
1/4 tsp. Ground Ginger
4 tsp. Orange Juice
Stir together oats, flour, and 3/4 cup granulated sugar. Using pastry blender, cut in the butter until mixture resembles coarse crumbs. Remove 1 & 1/4 cup of the mixture and set aside.
Press remaining oat mixture evenly into bottom of pan and bake for 20 minutes.
To make filling, in medium saucepan combine rhubarb, 1/3 cup granulated sugar, water, and 1/2 tsp. ginger. Cook and stir over medium heat for 8-10 minutes until filling is thick and bubbly. Stir in chopped strawberries. Remove 1/2 cup of the filling, cover, and set aside. Carefully spoon the remaining mixture over the hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into the rhubarb filling.
Bake for 30-35 minutes more, until top is golden and filling is bubbly. Cool in pan on wire rack. Lift from pan using foil. Carefully pull foil away from sides, cut into 16 bars. Top each with a spoonful of the reserved filling and drizzle with Ginger Icing (see below) before serving.
In small bowl, stir together powdered sugar, ginger, and enough OJ to make a "drizzling" consistency. Drizzle lightly over rhubarb bars and serve.
To store, transfer to airtight container and refrigerate for up to 2 days. Can also be frozen for up to 3 months. Thaw at room temp before serving.
Number of Servings: 16
Recipe submitted by SparkPeople user FUMBLING.