Rhubarb on its own is usually quite tart, which is why you see it paired with strawberries or raspberries. In my experience, the color of the rhubarb stalk is not an indication of the flavor. Green, pink or red, it all has that tangy, tart flavor. This recipe is adapted from the Land O Lakes website.
For the filling:
- 1 1/2 cups fresh or frozen unsweetened rhubarb, cut into 1/2-inch pieces
- 1 1/2 cups sliced fresh strawberries
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 2 tablespoons cornstarch
For the crust:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups uncooked quick-cooking oats
- 1 cup firmly packed brown sugar
- 3/4 cup butter, softened
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Optional icing drizzle:
- 3/4 cup powdered sugar
- 1 to 2 tablespoons milk
- Combine rhubarb, strawberries, 1/2 cup sugar, cornstarch and lemon juice in 2-quart saucepan. Stir well to combine and cook over medium heat, stirring occasionally, 6-8 minutes or until fruit is tender.
- Once mixture begins to bubble, continue cooking, stirring constantly, for 1 minute or until mixture thickens. Remove from heat. Set aside.
- Heat oven to 350°F.
- Combine all crust ingredients in bowl. Blend in butter with a pastry blender or in a food processor until mixture resembles coarse crumbs.
- Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13×9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture. Bake 30-35 minutes or until golden brown. Cool completely.
- Optional: Combine all drizzle ingredients in bowl. Drizzle over cooled bars. Cut into 24 bars.