Strawberry Rhubarb Bars With Ginger Icing Recipes

STRAWBERRY-RHUBARB BARS

Steps:

• Preheat oven to 350. 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 the 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 of oat mixture; set aside. Press remaining oat mixture evenly into bottom of prepared pan. Bake for 20 minutes.
• Meanwhile, for filling, in medium saucepan combine rhubarb, the 1/3 cup sugar, water, and ginger. Cook and stir over medium heat for 8-10 minutes until filling is thickened and bubbly. Stir in chopped strawberries. Remove 1/2 cup of filling; cover and set aside. Carefully spoon remaining filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into filling.
• Bake for 30-35 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 reserved filling. Drizzle with Ginger Icing just before serving.
• Ginger Icing: In small bowl stir together powdered sugar, ground ginger, and enough orange juice to make of drizzling consistency.

STRAWBERRY RHUBARB CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
• Combine flour, baking soda, and salt in a bowl; stir to combine. Mix in oats, white sugar, and brown sugar until well combined, using the back of a spoon to break up any brown sugar clumps. Add melted butter and vanilla extract and stir well until mixture is evenly moistened.
• Press 2 cups of the mixture into the prepared baking dish, pressing down lightly. Set remaining mixture aside.
• Combine strawberries and rhubarb in a bowl. Drizzle with lemon juice and toss to combine.
• Mix together 1/3 cup sugar and cornstarch in a small bowl. Add to strawberry-rhubarb mixture and mix well. Pour fruit filling on top of the crumb layer. Crumble reserved crumb mixture on top of the fruit, spreading evenly.
• Bake in the preheated oven until the top has browned and the filling is bubbly, about 45 minutes. Remove and cool before cutting into bars.

STRAWBERRY RHUBARB DESSERT BARS

Steps:

• Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan.
• Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender.
• Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture.
• Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside.
• Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly.
• Set aside 1 1/2 cups of crumb mixture.
• Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.
• Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown.
• Cool completely (I pop pan in fridge for a bit if I'm short on time).
• Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.

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.

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.