Rhubarb Streusel Bars With Ginger Icing Recipes

RHUBARB STREUSEL BARS WITH GINGER ICING

Steps:

• Preheat oven to 350°F.
• Line 8x8-inch baking pan with heavy foil extending beyond pan's edges.
• In a large bowl stir together oats, 1 cup flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs.
• Set aside 1 cup oat mixture. Press remaining mix on bottom of prepared pan.
• Bake bottom crust for 25 minutes.
• Meanwhile, in a medium bowl stir together granulated sugar, 2 Tbsp flour, and ground ginger.
• Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved 1 cup oat mixture on top and press lightly.
• Bake bars for 30-35 minutes, or until top is golden and filling is bubbly.
• Cool on a wire rack.
• When bars are cool, make the icing: In a small bowl stir together powdered sugar, ground ginger, and orange juice or milk.
• Drizzle icing over bars.
• Lift bars from pan, using foil as a sling. Cut into squares.
• Store, covered, in refrigerator.

STREUSEL RHUBARB DESSERT

Steps:

• In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking dish. Bake at 350° for 15-18 minutes or until brown around the edges., Meanwhile, in a large bowl, combine the sugar, flour and salt. Add eggs; mix well. Fold in the rhubarb. Pour over crust. For topping, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 45-50 minutes or until rhubarb is bubbly. Cool on a wire rack.

STRAWBERRY-RHUBARB BARS WITH GINGER ICING

Steps:

• 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.