Rhubarb Oat Bars

1. 1

   In a large saucepan, combine rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender.

2. 2

   Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.

3. 3

   In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly. Press half of the mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly.

4. 4

   Bake at 350 F. for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 16 bars.

5. 5

   Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

* Per serving · 4 servings · Values may vary.

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