Family Spice Recipes, Meal Planning & Fitness Advice

1. Preheat oven to 350ºF.
2. Line an 8" x 8" x 2" baking pan with foil, allowing foil to extend over edges of pan.
3. Coat foil with nonstick cooking spray, set aside.
4. In a medium bowl stir together:
• 1 1/2 cups quick-cooking rolled oats
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
5. Using a pastry blender or your fingers cut in:
• 3/4 cup butter
6. Mix until it resembles coarse crumbs.
7. Remove 1-1/2 cups oat mixture and reserve.
8. Press remaining oat mixture evenly into bottom of pan.
9. Bake for 20 minutes.
10. Meanwhile, for filling, in a medium saucepan combine:
• 2 cups chopped fresh or frozen rhubarb, thawed
• 1/2 cup granulated sugar
• 1/3 cup water
• 3/4 tsp ground ginger
11. Cook and stir over medium heat for 8 to 10 minutes until filling is thickened and bubbly.
12. Stir in:
• 2 1/2 cups fresh strawberries, chopped
13. Remove 1/2 cup filling; cover and reserve.
14. Carefully spoon remaining filling over hot baked crust.
15. Sprinkle with reserved oat mixture, pressing lightly into rhubarb filling.
16. Bake for 30 to 35 minutes more or until top is golden and filling is bubbly.
17. Cool in pan on wire rack, approximately 2 hours.
18. Lift from pan using foil.
19. Carefully pull foil away from sides.
20. Cut into bars.
21. To make Ginger Icing, in a small bowl stir together:
• 1/4 cup powdered sugar, sifted
• 1/4 tsp ground ginger
• 3-4 tsp orange juice or until drizzling consistency
22. Top each bar with a spoonful of fruit filling.
23. Drizzle with Ginger Icing.
24. In a small bowl stir together 1/4 cup sifted powdered sugar, 1/4 teaspoon ground ginger and enough orange juice, or milk to make of drizzling consistency (3 to 4 teaspoons). Makes about 1/4 cup.
25. To store, transfer cut bars to covered storage container. Refrigerate up to 2 days or freeze up to 3 months. Thaw at room temperature to serve.

NEED NUTRITIONAL INFORMATION!

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