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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 272.3
  • Total Fat: 10.4 g
  • Cholesterol: 24.9 mg
  • Sodium: 2.7 mg
  • Total Carbs: 43.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.7 g

View full nutritional breakdown of Strawberry-Rhubarb Bars calories by ingredient
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Strawberry-Rhubarb Bars

Submitted by: FUMBLING

Introduction

Adapted from Better Homes & Gardens Adapted from Better Homes & Gardens
Number of Servings: 16

Ingredients

    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)


    Ginger Icing:
    1/4 cup Sifted Powdered Sugar
    1/4 tsp. Ground Ginger
    4 tsp. Orange Juice

Directions

Preheat oven to 350 degrees. Line 8x8x2 baking pan with foil, extending foil over pan edges. Spray with non-stick spray.

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.

Ginger Icing:
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.





TAGS:  Snacks |

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