Monday, November 3, 2008

Strawberry-Rhubarb Bars



Ingredients

* 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 chopped fresh or frozen rhubarb, thawed
* 1/3 cup granulated sugar
* 1/4 cup water
* 1/2 tsp. ground ginger
* 2 cups chopped fresh strawberries
* Ginger Icing

Directions

1. Preheat oven to 350 degrees F. Line 8x8x2inch baking pan with foil, allowing foil to extend over edges of pan. Coat foil with nonstick cooking spray, set aside.

2. In bowl stir together oats, flour, and 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 oat mixture; set aside.

3. Press remaining oat mixture evenly into bottom of pan. Bake 20 minutes.

4. Meanwhile, for filling, in a medium saucepan combine rhubarb, 1/3 cup sugar, water, and 1/2 teaspoon ginger. Cook and stir over medium heat for 8 to 10 minutes until filling is thickened and bubbly. Stir in chopped strawberries. Remove 1/2 cup filling; cover and set aside. Carefully spoon remaining filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into rhubarb filling.

5. Bake for 30 to 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 filling. Drizzle with Ginger Icing just before serving. Makes 16 bars.

6. Ginger Icing: In a small bowl stir together 1/4 cup sifted powdered sugar, 1/4 teaspoon ground ginger and enough orange juice, or milk to make of drizzling consistency (3 to 4 teaspoons). Makes about 1/4 cup.

7. To store: Transfer cut bars to covered storage container. Refrigerate up to 2 days or freeze up to 3 months. Thaw at room temperature to serve.

BHG.com

3 comments:

jules said...

Oh, you are so cruel! You said 'Rhubarb'. The one thing I love and can't find anywhere, or grow for that matter either. Dernit. This sounds good though. Did you ever try the pie recipe I gave you?

kansasrose said...

OMG ANita! These sound and look heavenly! It's been decades since I've had rhubarb! My Aunt jean made THE best rhubarb pies in her farm kitchen in western Kansas. I need to ask her for the recipe while she's still clear of mind. She's getting on in years..but still a kick *** Kansas farmwoman. Your recipes are fabulous. I'm printing these up! You should write a book of recipes...

Anita said...

Yes, jules, I did and it was wonderful! I'm sure it's very close to the recipe my Grandma used, although I think her "special magic touch" made her's just a bit better... :)

Jen - My Grandma used to make rhubarb pie on my birthday instead of a cake, THATS how much I love rhubarb pie!
Your Aunt sounds like a fabulous person! I've always had more in common with older generations - my Grandma was the best friend I've ever had or ever will have, and she was born in 1910...