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.

Source: Better Homes and Gardens
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Strawberry-Rhubarb Bars

Ingredients

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Directions

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  • 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.

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  • 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.

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  • Press remaining oat mixture evenly into bottom of pan. Bake 20 minutes.

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  • 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.

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Instructions Checklist
  • 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.

Tips

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

Nutrition Facts (Strawberry-Rhubarb Bars)

221 calories; 10 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 24 mg cholesterol; 70 mg sodium. 111 mg potassium; 32 g carbohydrates; 1 g fiber; 21 g sugar; 2 g protein; 340 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

Ginger Icing

Ingredients

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Directions

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  • 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.

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Reviews (6)

39 Ratings
  • 5 star values: 17
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 7
Rating: Unrated
05/14/2014
where is the ginger icing receipt?
Rating: Unrated
06/02/2015
The recipe is in full on this page. The Ginger icing recipe is at the bottom of the bars recipe. I used 3 C strawberries and 2 C rhubarb, because that's what I had. I liked it, though, and would stick with that amount. Also, cut into 18 bars gives you very small bars.
Rating: Unrated
06/02/2013
It would be nice to get this recipe in full content. I would like to try it. Please let me know why you can not get the full recipe. Thank you.
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Rating: Unrated
05/14/2014
ginger icing receipt???
Rating: Unrated
06/04/2013
I am really tired of finding great recipes on pinterest and then not being given the full recipe, yikes! Help please, I have rhubarb to use and this actually sounds healthy. What is going on???
Rating: Unrated
10/29/2013
The page for the full recipe is here: http://www.bhg.com/recipe/bars/strawberry-rhubarb-bars/ Ingredients Nonstick cooking spray 1 1/2 cups quick-cooking rolled oats 1 cup all-purpose flour 3/4 cup granulated sugar 3/4 cup butter 1 1/2 cups chopped fresh or frozen rhubarb, thawed 1/3 cup granulated sugar 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.
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