Categories: Cookie Bars- Fruit Bars- Brownies
Ingredients
- nonstick cooking spray
- 3 cups quick-cooking rolled oats
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 cup butter
- 4 cups chopped fresh or frozen rhubarb
- 2/3 cup sugar
- 1/2 cup water
- 1 tsp. ground ginger
- 4 cups fresh raspberries
- Vanilla ice cream (optional)
- fresh raspberries (optional)
Directions
-
Preheat oven to 350 degrees. Line a 13 × 9-inch baking pan with foil, extending foil over edges with foil, extending foil over edges of pan. Coat foil with cooking spray.
-
In a large bowl stir together oats, flour and 1 1/2 cups sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs (use fingers, if necessary to break up mixture). Remove 3 cups for topping. Press the remaining oat mixture onto bottom of prepared baking pan. Bake 20 minutes.
-
Meanwhile, for filling, in a large saucepan combine rhubarb, 2/3 cup sugar, the water, and ginger. Bring to boiling, stirring to dissolve sugar. Reduce heat. Cook, uncovered, over medium heat 5 to 7 minutes until liquid is syrupy. Remove from heat. Stir in raspberries. Carefully spoon filling over hot baking crust. Sprinkle with reserved oat mixture.
-
Bake 45 minutes or until top is golden and filling is bubbly. cool in pan on a wire rack. Chill 2 to 24 hours before serving. Using edges of foil, lift uncut bars out of pan. Cut into bars. If desired, serve with ice cream and fresh berries.
-
makes 32 bars