Categories: Cookie Bars- Fruit Bars- Brownies

Ingredients

• nonstick cooking spray
• 3 cups quick-cooking rolled oats
• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 cup butter
• 4 cups chopped fresh or frozen rhubarb
• 2/3 cup sugar
• 1/2 cup water
• 1 tsp. ground ginger
• 4 cups fresh raspberries
• Vanilla ice cream (optional)
• fresh raspberries (optional)

Directions

1. Preheat oven to 350 degrees. Line a 13 × 9-inch baking pan with foil, extending foil over edges with foil, extending foil over edges of pan. Coat foil with cooking spray.

2. In a large bowl stir together oats, flour and 1 1/2 cups sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs (use fingers, if necessary to break up mixture). Remove 3 cups for topping. Press the remaining oat mixture onto bottom of prepared baking pan. Bake 20 minutes.

3. Meanwhile, for filling, in a large saucepan combine rhubarb, 2/3 cup sugar, the water, and ginger. Bring to boiling, stirring to dissolve sugar. Reduce heat. Cook, uncovered, over medium heat 5 to 7 minutes until liquid is syrupy. Remove from heat. Stir in raspberries. Carefully spoon filling over hot baking crust. Sprinkle with reserved oat mixture.

4. Bake 45 minutes or until top is golden and filling is bubbly. cool in pan on a wire rack. Chill 2 to 24 hours before serving. Using edges of foil, lift uncut bars out of pan. Cut into bars. If desired, serve with ice cream and fresh berries.

5. makes 32 bars

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