Prep Time: 20 min
Baking Time: 44 min
Cooling Time: 30 min
- 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
Preheat oven to 350°F.
- In 1-quart saucepan, combine rhubarb, water and sugar. Bring to a
boil over medium heat for 1 to 2 minutes.
- Reduce heat to low. Cover and cook for 5 minutes until rhubarb is
- In a small bowl, combine preserves, cornstarch and orange peel.
- Stir into rhubarb mixture. Cook, stirring constantly, 3 to 5 minutes
until mixture comes to a boil and thickens. Remove from heat.
- In a large bowl, combine oats, flour, brown sugar, wheat germ and
baking soda in large bowl.
- Cut in butter until mixture is crumbly. Reserve 3/4 cup crumb
- Press remaining crumb mixture evenly on bottom of ungreased 8-inch
square baking pan.
- Bake for 19 to 24 minutes or until edges are lightly browned.
- Spread rhubarb mixture to within 1/4 inch of edge of hot, partially
- Crumble reserved crumb mixture over filling.
- Continue baking for 25 to 30 minutes or until golden brown. Cool
- Stir together powdered sugar and enough orange juice in small bowl
for desired drizzling consistency.
- 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
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