RHUBARB BARS

By bjnelson55

Recipe from Star and Tribune in 2009. This recipe dates back 100 years. The bars are deliciously simple and timeless. Easier than pie and great with ice cream. They freeze well.

Ingredients

• 3 cups chopped fresh rhubarb
• 2 tsp. orange zest
• Juice of 1 large orange
• 1/4 cup water
• 1 cup sugar
• 1 cup brown sugar
• 1-1/2 cup flour
• 1-1/2 cup uncooked oatmeal (not instant)
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 cup unsalted butter
• 1/2 cup chopped walnuts

Preparation

Step 1

Preheat the oven to 350 degrees. Lightly grease a 9 x 13 inch pan.

In large pot, put the rhubarb, orange zest, juice, water and sugar over medium to high heat and bring to a boil.

Then reduce heat and simmer until rhubarb is tender and the mixture begins to thicken, about 10 minutes.

In large bowl, mix together brown sugar, flour, oatmeal, salt and cinnamon. Then work in the butter with your fingers to make a crumbly dough. Mix in walnuts. Pat half of dough into prepared pan.

Turn the rhubarb onto the crust and top with remaining crumbles.

Bake about 30-35 minutes or until nicely browned.