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Dress up these crumbly, oat bars with a drizzle of powdered sugar glaze.
Heat oven to 350°F.
Combine rhubarb, water and sugar in 1-quart saucepan. Cook over medium heat 1-2 minutes until mixture comes to a boil. Cover; cook over low heat 5 minutes or until rhubarb is very soft.
Stir preserves and cornstarch into rhubarb mixture. Cook, stirring constantly, 3-5 minutes or until mixture comes to a boil and thickens. Remove from heat.
Combine oats, flour, brown sugar and baking soda in bowl; cut in butter until mixture resembles coarse crumbs. Reserve 3/4 cup crumb mixture.
Press remaining crumb mixture evenly on bottom of ungreased 8-inch square baking pan. Bake 19-24 minutes or until edges are lightly browned.
Spread rhubarb mixture to within 1/4 inch of edge of hot, partially baked crust. Crumble reserved crumb mixture over filling. Continue baking 25-30 minutes or until golden brown. Cool completely.
Stir together powdered sugar and enough orange juice in bowl for desired drizzling consistency. Drizzle over cooled bars. Cut into bars.
Dietary Fiber: 1g
These bars are very easy to make and my whole family loved them. I even took them to work and my coworkers loved them, too. I highly recommend this recipe to anyone who enjoys the tart taste of rhubarb!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/523
© 2014 Land O'Lakes, Inc.
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