Strawberry Rhubarb Dessert Bars

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 lemon juice

Directions

1. 1

   Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan.

2. 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. 3

   Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture.

4. 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. 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. 6

   Set aside 1 1/2 cups of crumb mixture.

7. 7

   Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.

8. 8

   Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown.

9. 9

   Cool completely (I pop pan in fridge for a bit if I'm short on time).

10. 10

    Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.