Strawberry Rhubarb Oatmeal Bars Recipes

Steps:

• In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender. , Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly. , Press half of the oats mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
• Combine flour, baking soda, and salt in a bowl; stir to combine. Mix in oats, white sugar, and brown sugar until well combined, using the back of a spoon to break up any brown sugar clumps. Add melted butter and vanilla extract and stir well until mixture is evenly moistened.
• Press 2 cups of the mixture into the prepared baking dish, pressing down lightly. Set remaining mixture aside.
• Combine strawberries and rhubarb in a bowl. Drizzle with lemon juice and toss to combine.
• Mix together 1/3 cup sugar and cornstarch in a small bowl. Add to strawberry-rhubarb mixture and mix well. Pour fruit filling on top of the crumb layer. Crumble reserved crumb mixture on top of the fruit, spreading evenly.
• Bake in the preheated oven until the top has browned and the filling is bubbly, about 45 minutes. Remove and cool before cutting into bars.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
• Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

Steps:

• 1. To make the filling: In a medium saucepan, stir together rhubarb, strawberries and lemon juice. Place over medium heat - cover and cook, stirring occasionally, until fruit is tender, about 8-12 minutes. In a small bowl, whisk together sugar and cornstarch. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil. Continue boiling until thickened, about 1 minute. Remove from heat and set aside.
• 2. To make the crust: Preheat oven to 350. In a large mixing bowl, combine flours, oats, brown sugar, butter, baking soda and salt. Mix at low speed until the mixture resembles coarse crumbs. Set aside 1 1/2 cups of this crumb mixture. Scoop the remaining crumb mixture into the bottom of a 9 by 13 inch baking dish lightly greased. Evenly spread filling over crust. Scatter the reserved crumb mixture over the top. Bake until golden brown, about 30 to 35 minutes. Remove and set on a wire rack to cool completely.
• 3. To make the drizzle: In a small bowl, whisk confectioners' sugar and enough of the milk until it flows easily. Drizzle the mixture over the cooled bars before cutting.