Strawberry-Rhubarb Bars

The combination of rhubarb and strawberries epitomizes springtime flavor. In this tender dessert, rolled oats add texture, and a ginger glaze finishes it off sweetly.

Strawberry-Rhubarb Bars Enlarge Image
53Kviews
39 users rated this recipe an average rating of 4.0
Makes:
16 servings
Yields:
Makes 16 bars
Prep:
30 mins
Cool:
2 hrs
Bake:
50 mins 350°F
Rate me!


Strawberry-Rhubarb Bars

Ingredients
 
Nonstick cooking spray
1 1/2
cups quick-cooking rolled oats
3/4
cup butter
1 1/2
cups chopped fresh or frozen rhubarb, thawed
1/4
cup water
1/2
teaspoon 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.

From the Test Kitchen

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

Ginger Icing

Ingredients

1/4
cup sifted powdered sugar
1/4
teaspoon ground ginger
3
teaspoons orange juice or milk

Directions

  1. In a small bowl stir together the powdered sugar, ground ginger and enough orange juice, or milk to make of drizzling consistency. Makes about 1/4 cup.

Nutrition Facts

(Strawberry-Rhubarb Bars)
    Per serving:
  • 221 kcal cal.,
  • 10 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 24 mg chol.,
  • 70 mg sodium,
  • 32 g carb.,
  • 1 g fiber,
  • 21 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close