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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.
- nonstick cooking spray
- 1 1⁄2 cups quick cooking rolled oats
- 1 cup all purpose flour
- 3⁄4 cup granulated sugar
- 3⁄4 cup butter
- 1 1⁄2 cups fresh rhubarb or 1 1⁄2 cups frozen rhubarb, thawed and chopped
- 1⁄3 cup granulated sugar
- 1⁄4 cup water
- 1⁄2 teaspoon ground ginger
- 2 cups fresh strawberries, chopped
- 1⁄4 cup powdered sugar
- 1⁄4 teaspoon ground ginger
- 3 -4 teaspoons orange juice
- 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.
- 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.
- 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.
- 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.
- Ginger Icing: In small bowl stir together powdered sugar, ground ginger, and enough orange juice to make of drizzling consistency.