With an abundance of rhubarb on hand
just now, this is a
phenomenally tasty dessert...
Yields: (12 bars)
Prep: 20 mins. |
Bake: 30 mins.


2 cups fresh rhubarb, cut into small cubes
1 cup fresh strawberries, cut into small cubes
1 tablespoon fresh lemon juice
¼ cup dark brown sugar
¼ cup granulated sugar
½ teaspoon ground cinnamon
2 tablespoons cornstarch

1-1/2 cups all-purpose flour
1-1/2 cups old-fashioned rolled oats
1 cup firmly packed dark brown sugar
3/4 cup unsalted butter, cold chopped into pieces
1/2 teaspoon baking soda
¼ teaspoon ground cinnamon
pinch of fresh lemon zest
1/4 teaspoon fine-grain kosher salt

3/4 cup confectioners' sugar
1 to 2 tablespoons milk
pinch of fresh lemon zest


Combine rhubarb, strawberries and lemon juice in medium saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender for 10 to 12 minutes.

Combine both sugars, cinnamon, and cornstarch in small bowl. Stir into rhubarb and strawberries mixture, and continue cooking while stirring until it boils. Continue boiling until thickened for 1 more minute. Remove from heat, and set aside.

Preheat oven to 350 degrees. Prepare a 9”x13” baking dish sprayed with baking spray.

Combine all crust ingredients in medium-size bowl with a fork until mixture resembles coarse crumbs. Reserve 1-1/2 cups of crust mixture. Evenly press remaining into bottom of prepared baking dish. Spread filling evenly over crust. Sprinkle with reserved crumb mixture. Bake for 30 to 35 minutes, until golden brown. Cool completely.

Whisk drizzle ingredients in small bowl, and drizzle over cooled bars using a spoon.

Cut into 12 dessert bars ~ Enjoy!


Tip:  Feel free to change to any other type of fresh berries of your choice.