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.