Since I'm not big on super-sweet desserts (sweet-tart is more my style), I decided to leave off the ginger icing and crystallized ginger on the top. This ended up being a good call since the cookie bar-base is very sugary. If I make this recipe again I would probably double the amount of rhubarb and hope it didn't make the crust too soggy since I thought this turned out to be more strusel than rhubarb-flavored. But it was still good nonetheless.
Recipe from Better Homes & Gardens
- 1-1/2 cups quick-cooking rolled oats
- 1 cup all-purpose flour
- 3/4 cup packed brown sugar
- 3/4 cup butter
- 1/4 cup granulated sugar
- 2 Tbsp. all-purpose flour
- 1/2 tsp. ground ginger
- 2 cups fresh or frozen unsweetened sliced rhubarb
- 1 recipe Ginger Icing (see recipe)
- 1 Tbsp. finely chopped crystallized ginger (optional)
- Preheat oven to 350 degrees F. Line 8x8x2-inch baking pan with heavy foil extended beyond pan edges.
- In large bowl stir together oats, the 1 cup flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup oats mixture. Press remaining on bottom of prepared pan. Bake 25 minutes.
- Meanwhile, in medium bowl stir together granulated sugar, 2 tablespoons flour, and ground ginger. Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved oats mixture; press lightly.
- Bake 30 to 35 minutes, until top is golden and filling is bubbly. Cool on rack. Drizzle icing, sprinkle crystallized ginger. Lift from pan; cut into bars. Store, covered, in refrigerator up to 2 days. Makes 16 bars.
- Ginger Icing: In small bowl sitr together 3/4 cup sifted powdered sugar, 1/4 teaspoon ground ginger, and 3 to 4 teaspoons apricot nectar, orange juice, or milk.