Strawberry-Rhubarb Bars

Early summer strawberries are a perfect complement to tart rhubarb, wouldn't you say? Quite fortuitously, both have been growing in my sister's garden this year. As a child, I remember Sue's former in-laws serving the most delicious strawberry-rhubarb pies. Yet, I know it wouldn't be the same without some of those folks sitting at my table (especially my nieces' Grandma Pat, Aunt Tricia and their late Aunt Dianna). If you're making these little gems, which are from Better Homes and Gardens, for a smaller crowd and anticipate leftovers, you might want to pour the ginger glaze over each individual bar before serving so your dessert doesn't get soggy.

And, since we're talking about rhubarb, don't be afraid to add a bit more sugar if you like things more on the sweet side (I know I do).

Strawberry-Rhubarb Bars

1 1/2 cups quick oats
1 cup flour
3/4 cup sugar
3/4 butter
1 1/2 cups fresh or frozen rhubarb, chopped
1/2 cup sugar
1/4 cup water
1/2 teaspoon ground ginger
2 cups fresh strawberries, chopped
Ginger Icing

Preheat oven to 350 degrees F. Spray an 8 by 8 or 9 by 13 baking dish with baking spray.

Stir together oats, flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs. Remove 1 1/2 cups of the oat mixture; set aside.

Press remaining oat mixture evenly into bottom of pan. Bake 20 minutes.

Meanwhile, for the filling, combine 1/2 cup sugar, water and 1/2 teaspoon ginger in a medium saucepan. Cook and stir over medium heat for 8 to 10 minutes until filling is bubbling and nicely thickened. Stir in chopped strawberries. Carefully spoon filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into rhubarb filling.

Bake for 30 to 35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack.

Ginger Icing

1/4 cup powdered sugar, sifted
1/4 teaspoon ground ginger
3 to 4 teaspoons orange juice

Stir together ingredients, using enough juice to reach desired drizzling consistency. Pour over bars as desired.