We noticed this year that we had rhubarb growing in our front yard. It seems that our dogs used to run through that part of the garden so that the plant never really grew. But sadly, our older dog died last year and we have a new puppy who can't really play in the front yard yet since she tends to run across the street to greet everyone. So, no dogs in the front yard means we now we have a rhubarb plant! The funny thing is, the first time we made this recipe, our puppy, who also doesn't know yet NOT to get up on the dining room table, licked the pan clean of about one-third of this dessert!
Strawberry Rhubarb Dessert Bars
1 ½ cup fresh rhubarb, sliced into 1-inch pieces
1 ½ cup fresh strawberries, sliced
1 tablespoon lemon juice
½ cup granulated sugar
2 tablespoons cornstarch
1 ½ cup all-purpose flour 1 ½ cup quick oats (no instant oats)
1 cup brown sugar, firmly packed ¾ cup butter, softened
½ teaspoon baking soda ½ teaspoon salt
¾ cup confectioners’ sugar 1-2 tablespoon milk or lemon juice
- Preheat oven to 350° F. Grease the bottom of a 13x9 inch baking pan.
- Combine rhubarb, strawberries, and lemon juice in a 2-quart saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender.
- Combine cornstarch and granulated sugar in a small bowl, and then mix into the fruit mixture.
- Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continuer boiling until thickened. Remove from heat and set aside.
- Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crunchy.
- Set aside 1 ½ cup of crust mixture.
- Press remaining crust mixture onto the bottom of the prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.
- Bake for 30 to 35 minutes or until crust is golden brown. Cool completely. Then drizzle the mixed ingredients for the drizzle on to the bars. Cut into bars.