Rhubarb season is almost over here, where I live. I have enough in my freezer to see me through the winter. I saved enough to make this easy, great tasting dessert. I like this one best using fresh rhubarb, you can of course use frozen if that is all you have. This dessert provides just the right amount of tartness and sweetness.
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- Yields: 16 bars
- Difficulty: Easy
- Total: 25 + cooling
- Active: 20 minutes
Ingredients (10)
- 1-1/2 cups chopped fresh rhubarb
- 1 cup packed brown sugar, divided
- 4 tablespoons water, divided
- 1 teaspoon lemon juice
- 4 teaspoons cornstarch
- 1 cup old-fashioned oats
- 3/4 cups all-purpose flour
- 1/2 cup flaked coconut
- 1/2 teaspoon salt
- 1/3 cup butter, melted
Instructions
- In a large saucepan, combine rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender.
- Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
- In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly. Press half of the mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly.
- Bake at 350 F. for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 16 bars.
- Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
