Strawberry Rhubarb Bars

When I moved into my home, I found two rhubarb plants growing in between some hostas up against the back of the house.  I was never quite sure why they were planted there. That spot doesn't get a lot of sun during the day and they seemed so out of place between the hostas.  What I did know was that the previous owner knew a lot about plants so I left them where he planted them.  Each year these plants thrive and I am able to harvest a good amount of rhubarb.  If you don't grow rhubarb, you can usually find it in the produce department in the Spring and Summer.

I personally love rhubarb but talking to other people, rhubarb is like cilantro, you either love it or hate it.  If you have ever eaten rhubarb, you know that it is quite sour.  It is usually is cooked down with a lot of sugar and becomes somewhat soft and mushy.  Sounds delicious, right.  It actually is!  While there are many ways to use rhubarb in both sweet and savory dishes, my favorite way is combining it with strawberries.  I found this Land O Lakes recipe for strawberry rhubarb bars that is so good, I had to share it.

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 
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 
DRIZZLE
3/4 cup powdered sugar 
1 to 2 tablespoons milk 

Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, 8-12 minutes or until fruit is tender

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Combine 1/2 cup sugar and cornstarch in bowl. Stir into fruit mixture. Continue cooking, stirring constantly, 1 minute or until mixture comes to a boil. Continue boiling 1 minute or until thickened. Remove from heat. Set aside.

Heat oven to 350°F.

​Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.

Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture. Bake 30-35 minutes or until golden brown. Cool completely.

Combine all drizzle ingredients in bowl. Drizzle over cooled bars. Cut into bars.