Strawberry-Rhubarb Bars

Makes 16 bars
Prep Time: 20 min
Baking Time: 44 min
Cooling Time: 30 min

Ingredients:

• Filling Ingredients:
  • 1 - cup sliced fresh or frozen rhubarb
  • 1/3 - cup water
  • 1 - Tablespoon sugar
  • 1 - jar (12-ounce) (1 cup) strawberry preserves
  • 2 - Tablespoons cornstarch
  • 1 - teaspoon grated orange peel
• Crust Ingredients:
  • 1 1/2 - cups quick-cooking oats or old-fashioned rolled oats
  • 1 - cup all-purpose flour
  • 3/4 - cup firmly packed brown sugar
  • 2 - Tablespoons toasted wheat germ
  • 1/4 - teaspoon baking soda
  • 3/4 - cup butter
• Drizzle Ingredients:
  • 3/4 - cup powdered sugar
  • 3 to 4 - Tablespoons orange juice

Directions:

1. In 1-quart saucepan, combine rhubarb, water and sugar. Bring to a boil over medium heat for 1 to 2 minutes.
2. Reduce heat to low. Cover and cook for 5 minutes until rhubarb is very soft.
3. In a small bowl, combine preserves, cornstarch and orange peel.
4. Stir into rhubarb mixture. Cook, stirring constantly, 3 to 5 minutes until mixture comes to a boil and thickens. Remove from heat.
5. In a large bowl, combine oats, flour, brown sugar, wheat germ and baking soda in large bowl.
6. Cut in butter until mixture is crumbly. Reserve 3/4 cup crumb mixture.
7. Press remaining crumb mixture evenly on bottom of ungreased 8-inch square baking pan.
8. Bake for 19 to 24 minutes or until edges are lightly browned.
9. Spread rhubarb mixture to within 1/4 inch of edge of hot, partially baked crust.
10. Crumble reserved crumb mixture over filling.
11. Continue baking for 25 to 30 minutes or until golden brown. Cool completely.
12. Stir together powdered sugar and enough orange juice in small bowl for desired drizzling consistency.
13. Drizzle over cooled bars. Cut into bars.

Alan's Kitchen Tip: Rolled oats start as whole oats. They’re cleaned, toasted and hulled before being steamed and flattened by huge rollers. The process ends there for old-fashioned oats. Quick-cooking oats are cut into pieces before being steamed and rolled. Either variety works well in this recipe.

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