Strawberry and rhubarb is such a great combination and these bars are a very good way to use them. They are easy to make but you do have to make the filling up first and let it col some before proceeding with the recipe. I subbed Splenda blend for the sugar and left off the drizzle.
Strawberry Rhubarb Oatmeal Bars
1 1/2 cups fresh rhubarb, cut in 1-inch pieces
1 1/2 cups sliced fresh strawberries
1 tbsp fresh lemon juice
1/4 cup Splenda blend or 1/2 cup regular sugar
2 tbsps cornstarch
1 1/2 cups flour
1/1 2 cups quick cooking oats
1 cup packed brown sugar
3/4 cup butter, softened
1/2 tsp baking soda
1/4 tsp salt
3/4 cup powdered sugar
1 tbsp milk, use more (1 tsp at a time) if needed
Combine the rhubarb, strawberries and lemon juice in a saucepan and cook over medium heat, stirring occasionally for about 8 to 12 minutes or until the fruit is tender.
In a small bowl, combine the 1/4 cup Splenda (or 1/2 cup sugar) and the cornstarch and stir this in the fruit mixture in teh pan. Continue to cook, stirring constantly, until the mixture comes to a full boil (about 1 minute). Continue boiling until fruit is thickened. Removed form heat and set aside to cool.
Heat oven to 350º.
Combine all crust ingredients in a large bowl and beat with a mixer at low speed until it resembles coarse crumbs. Set 1 1/2 cups of the crumb mixture aside. Press remaining crumb mixture onto the bottom of the a greased 13×9 pan. Spread cooled filling over the crust and then sprinkle the reserved crumb mixture over the top.
Bake 30-35 minutes or until golden brown.
Combine drizzle ingredients and drizzle over cooled bars. Cut into squares.
Makes 36 bars.