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    You are in: Home / Recipes / Strawberry-Rhubarb Bars Recipe
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    Strawberry-Rhubarb Bars

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    internetnut's Note:

    Kick off the spring season with this fresh fruit-packed bar cookie. Sweet strawberries and tart rhubarb get together and create an all-time favorite flavor combination. This came from Better Homes and Gardens All Time Favorite Cookbook Volume 3. I have not tried this posting for safe keeping.

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    Units: US | Metric

    • nonstick cooking spray


    Ginger Icing


    1. 1
      Preheat oven to 350. Line 8x8x2"-inch baking pan with foil, allowing foil to extend over edges of pan. Coat foil with nonstick cooking spray, set aside.
    2. 2
      In bowl stir together oats, flour, and the 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs (use fingers, if necessary, to break up mixture). Remove 1 1/2 cups of oat mixture; set aside. Press remaining oat mixture evenly into bottom of prepared pan. Bake for 20 minutes.
    3. 3
      Meanwhile, for filling, in medium saucepan combine rhubarb, the 1/3 cup sugar, water, and ginger. Cook and stir over medium heat for 8-10 minutes until filling is thickened and bubbly. Stir in chopped strawberries. Remove 1/2 cup of filling; cover and set aside. Carefully spoon remaining filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into filling.
    4. 4
      Bake for 30-35 minutes more or 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 in bars. Top each with a spoonful of reserved filling. Drizzle with Ginger Icing just before serving.
    5. 5
      Ginger Icing: In small bowl stir together powdered sugar, ground ginger, and enough orange juice to make of drizzling consistency.

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    Ratings & Reviews:

    • on July 03, 2011


      Rates 5 stars when fresh-baked, but not so good the next day. Just right sweet-tart flavor. I was leery of the ginger, but I think the ginger just enhances the rhubarb flavor. I found parchment paper used in place of the foil works very well. My only complaint is that just 18 hours after baking, the bars had lost their crunch and were rather soggy (although still tasty).

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Strawberry-Rhubarb Bars

    Serving Size: 1 (75 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 202.0
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 5.5 g
    Cholesterol 22.8 mg
    Sodium 77.5 mg
    Total Carbohydrate 28.5 g
    Dietary Fiber 1.5 g
    Sugars 16.5 g
    Protein 2.1 g

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