Subj : BH&G 2214
To   : ALL
From : DAVE DRUM
Date : Fri Mar 26 2021 15:38:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry-Rhubarb Bars
 Categories: Grains, Fruits, Cookies
      Yield: 16 Servings
 
           Nonstick cooking spray
  1 1/2 c  Quick-cooking rolled oats
      1 c  All-purpose flour
    3/4 c  Granulated sugar
    3/4 c  Butter
  1 1/2 c  Chopped rhubarb; thawed
    1/3 c  Granulated sugar
    1/4 c  Water
    1/2 ts Ground ginger
      2 c  Chopped fresh strawberries

MMMMM------------------------GINGER ICING-----------------------------
    3/4 c  Sifted powdered sugar
    1/4 ts Ground ginger
      3 ts Orange juice or milk
 
  Set oven @ 350ºF/175ºC. Line 8" x 8" x 2" 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.
  
  Makes 16 bars.
  
  GINGER ICING: In small bowl sitr together powdered sugar,
  ginger, and apricot nectar, orange juice, or milk.
  
  FROM THE TEST KITCHEN: Transfer cut bars to covered
  storage container. Refrigerate up to 2 days or freeze up
  to 3 months. Thaw at room temperature to serve.
  
  Makes 12 bars
  
  Better Homes & Gardens | April 2014
  
  MM Format by Dave Drum - 18 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "A father is the one friend on whom we can always rely" -- Emile Gaboriau
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