Strawberry Rhubarb Bars
Modified from Better Homes and Gardens
3 cups quick cooking oats
2 cups flour
1 1/2 cups sugar
1 1/2 cup butter
3 cups rhubarb, chopped (I used frozen and didn't even bother to thaw it)
2/3 cups sugar
1/2 cup water
1 tsp ginger
4 cups strawberries, chopped (I just used frozen and didn't even thaw them)
1/2 tsp ginger
Preheat oven to 350. Line 13 by 9 inch pan with foil. Coat foil with nonstick cooking spray.
Stir the oats, flour and 1 1/2 cups sugar. Using pastry blender, cut in butter until this resembles coarse crumbs. Set aside 3 cups of oat mixture and mix in 1/2 tsp ginger (So they made a ginger icing....my decision was just to add extra ginger to topping).
Press remaining oat mixture evenly into bottom of pan. Bake for 20-25 minutes. (I doubled their original recipe, so I feel this needs a little longer, they just had 20 minutes.)
Meanwhile cook the filling. Combine the rhubarb, 2/3 cup sugar, water and 1 tsp ginger. Cook and stir until thickened and bubbly (since I started frozen, this took me longer). Stir in strawberries. I cooked for awhile since mine were frozen. (They pulled out some for top...I did not...too much work....) Spoon filling over top of cooked bottom. Sprinkle with the remaining oat mixture you set aside earlier. Press lightly into rhubarb filling.
Bake for 35-40 minutes (again, I feel mine, at 35 minutes was a little underdone so I am going to cook longer). Cool in pan on wire rack. Life from pan with foil. Pull foil away and then cut into bars. (If you pull out topping, you'd add it here....again I didn't do this.)
Makes 30 bars (or so).