This strawberry rhubarb bar combines the pie flavors of strawberries and rhubarb perfectly in an oatmeal crust.
1 1/2 cups fresh or frozen unsweetened rhubarb, cut into 1/2-inch pieces
1 1/2 cups sliced fresh strawberries
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons cornstarch
1 1/2 cups all-purpose flour
1 1/2 cups uncooked quick-cooking oats
1 cup firmly packed brown sugar
3/4 cup Land O Lakes® Butter softened
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup powdered sugar
1 to 2 tablespoons milk
Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally,8-12 minutes or until fruit is tender.
Combine 1/2 cup sugar and cornstarch in bowl. Stir into fruit mixture. Continue cooking, stirring constantly, 1 minute or until mixture comes to a boil. Continue boiling 1 minute or until thickened. Remove from heat. Set aside.
Heat oven to 350°F.
Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture. Bake 30-35 minutes or until golden brown. Cool completely.
Combine all drizzle ingredients in bowl. Drizzle over cooled bars. Cut into bars.
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I used frozen rhubarb and frozen strawberries (that I had picked and frozen without sugar). The bars were great, easy to make and very tasty. I'm getting ready to make a couple more batches for a picnic this weekend.
Do you add ANY water to cook the rhubarb/strawberry mixture to bring to a boil???
Hi Cindy, you don't need any water in this recipe. The fruits make their own juices when they are cooked down. Happy baking!