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.

Prep Time:
30 mins
Cool Time:
2 hrs
Bake Time:
50 mins
Total Time:
3 hrs 20 mins
16 bars


  • Nonstick cooking spray

  • 1 ½ cup quick-cooking rolled oats

  • 1 cup all-purpose flour

  • ¾ cup granulated sugar

  • ¾ cup butter

  • 1 ½ cup chopped fresh or frozen rhubarb, thawed

  • cup granulated sugar

  • ¼ cup water

  • ½ teaspoon ground ginger

  • 2 cup chopped fresh strawberries

  • Ginger Icing


  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.

    Strawberry-Rhubarb Bars
    Jennifer Levy

Ginger Icing

In a small bowl stir together 1/4 cup sifted powdered sugar, 1/4 tsp. ground ginger and enough orange juice, or milk (3 to 4 tsp.) to make drizzling consistency. Makes about 1/4 cup.


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 (per serving)

221 Calories
10g Fat
32g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 221
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 25%
Cholesterol 24mg 8%
Sodium 70mg 3%
Total Carbohydrate 32g 12%
Total Sugars 21g
Protein 2g
Vitamin C 1.8mg 9%
Calcium 20.2mg 2%
Iron 0.9mg 5%
Potassium 111mg 2%
Folate, total 20.2mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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