Monday, April 20, 2009

Strawberry-Rhubarb Oatmeal Bars

Tonight for dinner we had Spanish-Style Shrimp with Garlic because my dad was here to visit from Connecticut and this is one of our favorite meals. It went over well.

But the star of the day were the oatmeal bars I made early in the day. In between the two layers of oatmeal mixture is a rhubarb-strawberry jam that you make on the stovetop. It cooks down into a nice thick gooey jam-like substance that spreads well and cooks nicely in the oven. Don't skip the glaze! It adds extra deliciousness. These are wonderful and we really liked them a lot. I kept finding my dad eating a piece that "just fell off, so of course I had to eat it." (It can't "fall off," it's in a 9x13 sheet pan). We would definitely make this again.

Ingredients used up in the Moving Challenge:
The rest of our frozen rhubarb
The rest of our whole-wheat pastry flour
A lot of our spiritual oatmeal


Strawberry-Rhubarb Oatmeal Bars
Land O' Lakes via Joe's Blog

For the filling
1 1/2 cups 1" chopped fresh rhubarb
1 1/2 cups sliced fresh strawberries
1 tablespoon lemon juice
1/2 cup granulated sugar
2 tablespoons cornstarch

For the crust
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 1/2 cups rolled oats
1 cup firmly packed brown sugar
12 tablespoons unsalted butter, softened
1/2 teaspoon baking soda
1/4 teaspoon salt

For the drizzle
3/4 cup confectioners' sugar
1 to 2 tablespoons milk

To make the filling
In a medium saucepan, stir together rhubarb, strawberries and lemon juice. Place over medium heat - cover and cook, stirring occasionally, until fruit is tender, about 8-12 minutes.

In a small bowl, whisk together sugar and cornstarch. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil. Continue boiling until thickened, about 1 minute. Remove from heat and set aside.

To make the crust
Preheat oven to 350

In a large mixing bowl, combine flours, oats, brown sugar, butter, baking soda and salt. Mix at low speed until the mixture resembles coarse crumbs. Set aside 1 1/2 cups of this crumb mixture. Scoop the remaining crumb mixture into the bottom of a 9" x 13" baking dish lightly coated with nonstick spray. Evenly spread filling over crust. Scatter the reserved crumb mixture over the top.

Bake until golden brown, about 30 to 35 minutes. Remove and set on a wire rack to cool completely.

To make the drizzle
In a small bowl, whisk confectioners' sugar and enough of the milk until it flows easily. Drizzle the mixture over the cooled bars before cutting.

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