Strawberry Rhubarb Dessert Bars

I use this one every year during rhubarb season. A Pennsylvania State Fair Butter Cookie Contest Winner, originally found on the Land O' Lakes website. Times do not include cooling time.

• Ready In: 1 hr
• Yields: 24-36 cookies

Ingredients

• 1 1⁄2 cups fresh rhubarb, sliced into 1-inch pieces (unsweetened frozen rhubarb may be used)
• 1 1⁄2 cups fresh strawberries, sliced
• 1  tablespoon lemon juice
• 1⁄2 cup granulated sugar
• 2  tablespoons cornstarch

• CRUST

• 1 1⁄2 cups all-purpose flour
• 1 1⁄2 cups quick oats (old fashioned may be used, but not instant)
• 1  cup brown sugar (firmly packed, I use light brown but dark can be substituted)
• 3⁄4 cup butter, softened (12 tbs., or 1 1/2 sticks)
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt

• DRIZZLE

• 3⁄4 cup confectioners' sugar
• 1 -2  tablespoon milk or 1 -2  tablespoon lemon juice

Directions

1. Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan.
2. Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender.
3. Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture.
4. Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside.
5. Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly.
6. Set aside 1 1/2 cups of crumb mixture.
7. Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.
8. Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown.
9. Cool completely (I pop pan in fridge for a bit if I'm short on time).
10. Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.