Strawberry-Rhubarb Bars

Heat oven to 350°F. Combine rhubarb, water and sugar in 1-quart saucepan. Bring to a boil over medium heat (1 to 2 minutes). Reduce heat to low. Cover; cook until rhubarb is very soft (5 minutes).

Combine preserves, cornstarch and orange peel in small bowl. Stir into rhubarb mixture. Cook, stirring constantly, until mixture comes to a boil and thickens (3 to 5 minutes). Remove from heat.

Combine oats, flour, brown sugar, wheat germ and baking soda in large bowl; cut in butter until mixture is crumbly. Reserve 3/4 cup crumb mixture.

Press remaining crumb mixture evenly on bottom of ungreased 8-inch square baking pan. Bake for 19 to 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 for 25 to 30 minutes or until golden brown. Cool completely.

Stir together powdered sugar and enough orange juice in small bowl for desired drizzling consistency. Drizzle over cooled bars. Cut into bars.

TIP: Rolled oats start as whole oats. They’re cleaned, toasted and hulled before being steamed and flattened by huge rollers. The process ends there for old-fashioned oats. Quick-cooking oats are cut into pieces before being steamed and rolled. Either variety works well in this recipe.