Strawberry-Rhubarb Bars with Ginger Icing
By mrboyton
0 Picture
Ingredients
- 3/4 cup butter, unsalted
- 1 cup all-purpose flour
- 1 1/2 cup oatmeal, quick
- 1/4 cup powdered sugar
- 2 cup rhubarb, chopped
- 1 1/4 cup granulated sugar
- 1/3 cup water
- 2 1/2 cup strawberries, chopped
- 3 tsp orange juice
- 1 tsp ginger, ground
Details
Servings 16
Preparation time 30mins
Cooking time 80mins
Adapted from familyspice.com
Preparation
Step 1
Instructions:
Preheat oven to 350ºF.
Line an 8" x 8" x 2" baking pan with foil, allowing foil to extend over edges of pan.
Coat foil with nonstick cooking spray, set aside.
In a medium bowl stir together:
1 1/2 cup oatmeal, quick
1 cup all-purpose flour
3/4 cup granulated sugar
Using a pastry blender or your fingers cut in:
3/4 cup butter, unsalted
Mix until it resembles coarse crumbs.
Remove 1-1/2 cups oat mixture and reserve.
Press remaining oat mixture evenly into bottom of pan.
Bake for 20 minutes.
Meanwhile, for filling, in a medium saucepan combine:
2 cup rhubarb , chopped
1/2 cup granulated sugar
1/3 cup water
3/4 tsp ginger, ground
Cook and stir over medium heat for 8 to 10 minutes until filling is thickened and bubbly.
Stir in:
2 1/2 cup strawberries , chopped
Remove 1/2 cup filling; cover and reserve.
Carefully spoon remaining filling over hot baked crust.
Sprinkle with reserved oat mixture, pressing lightly into rhubarb filling.
Bake for 30 to 35 minutes more or until top is golden and filling is bubbly.
Cool in pan on wire rack, approximately 2 hours.
Lift from pan using foil.
Carefully pull foil away from sides.
Cut into bars.
To make Ginger Icing, in a small bowl stir together:
1/4 cup powdered sugar
1/4 tsp ginger, ground
3 tsp orange juice
Add more juice sparingly, as needed, to get icing to drizzling consistency.
Top each bar with a spoonful of reserved fruit filling.
Drizzle with Ginger Icing.
To store, transfer cut bars to covered storage container. Refrigerate up to 2 days or freeze up to 3 months. Thaw at room temperature to serve.
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