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Strawberry Rhubarb Bars

Especially delicious when the local rhubarb begins coming into the markets, or you bring it in from your garden. 31Daily.com

So delicious with the local rhubarb just coming and the strawberries not far behind.

Makes: 32 bars


3 cups old fashioned oats
2 cups flour
1 1/4 sugar
1 cup butter (2 sticks)
3 cups chopped fresh rhubarb (usually about 3-4 thin stalks)
2/3 cup sugar
1/2 cup water
1 teaspoon ground ginger
1 quart chopped fresh strawberries


Preheat oven to 350 degrees. Coat a 13×9 inch pan with cooking spray.

In a bowl combine oats, flour and sugar. Using pastry cutter or fork, cut in butter until mixture resembles coarse crumbs. Remove 2 cups of this mixture and set aside.

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

Meanwhile, for filling, in a medium saucepan combine rhubarb, 2/3 cup sugar, water and ginger. Cook and stir over medium heat for 8-10 minutes until filing is thickened and bubbly. Stir in chopped strawberries. Carefully spoon filling over hot baked crust. Sprinkle with reserve oat mixture, pressing lightly into rhubarb filling.

Bake 30-35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack. Cut in bars.

Bars can be stored in a covered container. Refrigerate up to 2 days or freeze up to 3 months. Thaw at room temperature to serve.

Rhubarb Recipes:

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