Strawberries and rhubarb flavored with ginger make an appealing combo in this dessert. Drizzle just before serving with Ginger Icing, if you like.
Source: Midwest Living
Read the full recipe after the video.
In a small bowl stir together 1/4 cup sifted powdered sugar, 1/4 tsp. ground ginger and enough orange juice, or milk (3 to 4 tsp.) to make drizzling consistency. Makes about 1/4 cup.
Transfer cut bars to covered storage container. Refrigerate up to 2 days or freeze up to 3 months. Thaw at room temperature to serve.
221 calories; fat 10g; cholesterol 24mg; saturated fat 5g; carbohydrates 32g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 21g; protein 2g; vitamin a 340.1IU; vitamin c 1.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 20.2mcg; sodium 70mg; potassium 111mg; calcium 20.2mg; iron 0.9mg.