Rhubarb Oat Bars
Prep: 20 min.
Bake: 25 min. + cooling
1 1/2 cups chopped fresh or frozen rhubarb
1 cup packed brown sugar, divided
4 tablespoons water, divided
1 teaspoon lemon juice
4 teaspoons cornstarch
2 cup old-fashioned oats
3/4 cup all-purpose flour
1/2 cup flaked coconut (I used sweetened shredded coconut)
1/2 teaspoon salt
1/3 cup butter, melted
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 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 degrees 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.
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