Strawberry Rhubarb Bars with Ginger Icing

Summer sweet Strawberry Rhubarb Bars, with crumble top and a drizzle of the unexpected: ginger icing.

Strawberry Rhubarb Bars with Ginger Icing by

Well, it’s been a valiant battle, but the kids finally got me sick. Whether it’s having a thumb-sucking preschooler in the house or just bad luck, my family of five has been battling cold after cold, croup to strep throat, this whole school year. I finally joined my kids in counting down the final days of school because I’ve had enough of the doctor visits, the prescriptions, the endless sick days and just watching my kids sniffle and moan that they hate being sick. Every cold that has passed through my family, I would reach for my EmergenC Immune Defense vitamin packs and drink down a glass or two a day. I’ve used Zicam and smoothies. And the stuff does work. I have not gotten sick even though my little Princess thought it was a funny game to sneeze and cough on Mommy, even though I had to clean up the Professor when he puked, or even when I held a shivering child battling a fever all night.

The scratchiness started last night and despite my Nyquil induced sleep, it’s still here this morning. With 11 school days left, despite the calendar telling me it’s mid-May, I have a cold. And I’m not very happy about it!

So, I’m sneaking away to hide in the office and complain to the world that I’m sick of everyone’s cooties and germs!!! If your kid is too sick to go to school, DON’T SEND THEM! Because my kids will most likely play with your sick kid and BAM! They will bring those bad bugs home and I’ve got a month of snot and sneezes getting passed on to each and every one of us.

Now, enough of germs, let’s talk dessert!

For Mother’s Day, my husband invited his parents and two sisters over for lunch. Lucky for me, my sister-in-laws wouldn’t come until they were assured that I, a mother of three glorious kids, was NOT cooking. My man reassured them that he would be preparing everything AND that he would be cleaning up, too.

Purple Calle Lilies

I was so happy to hear that, that I decided to sneak in a little dessert recipe, these wonderful Strawberry Rhubarb Bars with Ginger Icing.

Strawberries and rhubarb are one of those great flavor combinations, like avocado and lime or orange and cranberry. And nothing screams summer than knowing you have fresh strawberries and rhubarb in the house!

Strawberry Rhubarb Bars with Ginger Icing by

I found this recipe from Better Homes & Garden. It was quick and easy, and the ginger icing was a great touch to this classic combo. I modified it only because I thought the bars needed a bit more filling.

Strawberry-Rhubarb Bars with Ginger Icing

Nothing says summer more than strawberries and rhubarb! Recipe adapted from Better Homes & Garden


  • 1 1/2 cup oatmeal, quick
  • 1 cup all-purpose flour
  • 1 1/4 cup granulated sugar
  • 3/4 cup butter, unsalted
  • 2 cup rhubarb, chopped
  • 1/3 cup water
  • 1 tsp ginger, ground
  • 2 1/2 cup strawberries, chopped
  • 1/4 cup powdered sugar
  • 3 tsp orange juice


  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 cup oatmeal, quick
    • 1 cup all-purpose flour
    • 3/4 cup granulated sugar
  5. Using a pastry blender or your fingers cut in:
    • 3/4 cup butter, unsalted
  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 cup rhubarb , chopped
    • 1/2 cup granulated sugar
    • 1/3 cup water
    • 3/4 tsp ginger, ground
  11. Cook and stir over medium heat for 8 to 10 minutes until filling is thickened and bubbly.
  12. Stir in:
    • 2 1/2 cup 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
    • 1/4 tsp ginger, ground
    • 3 tsp orange juice
  22. Add more juice sparingly, as needed, to get icing to drizzling consistency.
  23. Top each bar with a spoonful of reserved fruit filling.
  24. Drizzle with Ginger Icing.
  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.

Prep Time:

Yield: 16 bars

Cook Time:

Strawberry-Rhubarb Bars with Ginger Icing Detail

Bear with me as my blog posts are a little sporadic right now. I have my hands full with germs and cooties. I hope you all stay healthy on these final days of school. Hug your kids and instead of dreading what to do with them this summer, go have fun. Run through the sprinklers, go to the beach, make root beer floats and have a water-gun fight. Your kids are only young for a short period of time. Enjoy them as I know I will enjoy mine!

Strawberry Rhubarb Bars with Ginger Icing by

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One Response to Strawberry Rhubarb Bars with Ginger Icing

  1. ~RED~ at #

    0 comments?? Are you kidding? This looks divine!!!!!!! Love the photo!

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