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Strawberry-Rhubarb Bars with Ginger Icing

Kraft Memeber Recipe
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Makes: 16 bars Total Time: 50 min
Category: Desserts Sub Category: Crisps & Cobblers

what you need
  • BARS
  • Nonstick cooking spray
  • 1-1/2 cups quick-cooking rolled oats
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 cup butter
  • 1-1/2 cups chopped fresh or frozen rhubarb, thawed
  • 1/3 cup granulated sugar
  • 1/4 cup water
  • 1/2 tsp. ground ginger
  • 2 cups chopped fresh strawberries
  • ICING
  • 1/4 cup sifted powdered sugar
  • 1/4 tsp. ground ginger
  • 3 to 4 tsp. orange juice
make it
BARS
Preheat oven to 350F. Line 8x8x2-inch 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.

ICING: In small bowl stir together powdered sugar, ginger, and enough orange juice to make of drizzling consistency. Drizzle on top of Strawberry-Rhubarb Bars.
Notes
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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