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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Strawberry Rhubarb Dessert Recipe

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

Contributor:  
Contributor:  
Sheila CHADWICK

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
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

Crust:
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

Drizzle:
¾ cup confectioners’ sugar
1-2 T. milk

Directions:
Directions:
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.

Crust:
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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