Thursday, May 31, 2012

Strawberry-Rhubarb Bars

Nonstick cooking spray
1 ½ cups quick-cooking rolled oats
1 cup all purpose flour
¾ cup granulated sugar
¾ cup butter
1 ½ cups chopped fresh or frozen rhubarb, thawed
1/3 cup granulated sugar
¼ cup water
½ tsp, ground ginger
2 cups chopped fresh SVO strawberries
1 recipes Ginger Icing
1.  Preheat oven to 350*F. Line 8x8x2-inch baking pan with foil, allowing foil to extend over edges of pan. Coat foil with nonstick spray, set aside.
2. In bowl stir tighter oats, flour, and ¾ cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs (use fingers, if necessary, to break up mixture). Remove 1 ½ cups oat mixture; set aside.
3. Press remaining oat mixture evenly into bottom of pan. Bake 20 minutes
4. Mean while, for filling, in medium saucepan combine rhubarb, 1/3 cup sugar, water, and ½ teaspoon ginger. Cook and stir over medium heat for 8 to 10 minutes until filling is thickened and bubbly. Stir in chopped strawberries. Remove ½ cup filling; cover and set aside. Carefully spoon remaining filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into rhubarb filling.
5. Bake for 20-50 minutes more or until top is golden brown 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 For Bars

½ cup sifted powdered sugar
¼ tsp. ground ginger
3-4 tsp. orange juice
In small bowl stir tighter powdered sugar, ginger, and enough orange juice to make of drizzle consistency. Use with Strawberry-Rhubarb Bars. Makes ¼ cup icing.

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