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.

Recipe Summary

30 mins
2 hrs
50 mins
3 hrs 20 mins
Makes 16 bars


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line 8x8x2inch baking pan with foil, allowing foil to extend over edges of pan. Coat foil with nonstick cooking spray, set aside.

  • In bowl stir together oats, flour, and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs (use fingers, if necessary, to break up mixture). Remove 1-1/2 cups oat mixture; set aside.

  • Press remaining oat mixture evenly into bottom of pan. Bake 20 minutes.

  • Meanwhile, for filling, in a medium saucepan combine rhubarb, 1/3 cup sugar, water, and 1/2 teaspoon ginger. Cook and stir over medium heat for 8 to 10 minutes until filling is thickened and bubbly. Stir in chopped strawberries. Remove 1/2 cup filling; cover and set aside. 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. Lift from pan using foil. Carefully pull foil away from sides. Cut in bars. Top each with a spoonful of filling. Drizzle with Ginger Icing just before serving. Makes 16 bars.

Ginger Icing

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.

Nutrition Facts

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.