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Strawberry Rhubarb Dessert Recipe

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This recipe for Strawberry Rhubarb Dessert, by , is from Online Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1½ cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
1½ cup sliced fresh strawberries
1 T. lemon juice
½ cup sugar
2 T. cornstarch

1½ cup all-purpose flour
1½ cup uncoked cooking oats
1 cup firmly packed brown sugar
¾ cup butter, softened
½ tsp. baking soda
¼ tsp. salt

¾ cup confectioners’ sugar
1-2 T. milk

Combine rhubarb, strawberries and lemon juice in a 2-quart saucepan. Cover and cook over medium heat, stirring occasionally, until fruit is tender (8-12 minutes). Combine ½ cup sugar and cornstarch in a small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside. Heat oven to 350º.

Combine all crust ingredients in a large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1½ cups crumb mixture. Press remaining crumb mixture onto the bottom of a greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture. Bake for 30-35 minutes until golden brown. Cool completely.

Drizzle: Combine all ingredients in a small bowl. Drizzle over cooled bars




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