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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 FamilySpice.com

I love fruit and I’m happy to say that my kids love fruit, too. And fruity desserts? They have my heart any day of the week. And fruity combinations? There’s blueberry and lemon, orange and cranberry, and my personal favorite? Strawberry Rhubarb.

Crust for Strawberry Rhubarb Bars with Ginger Icing by FamilySpice.com

What do these fruity combinations have in common? A little sweet with a little sour. There’s a reason why strawberry rhubarb is one of those classic and beloved fruity combinations. They are amazing in a pie, in a creamsicle and today, in a wonderful bar.

Rhubarb for Strawberry Rhubarb Bars with Ginger Icing by FamilySpice.com

I found this recipe for Strawberry Rhubarb Bars with Ginger Icing Better Homes & Garden. I think I was sitting in a doctor’s waiting room waiting to take my sick kid in. I fell in love with this recipe and saved it for a special occasion.

Cooking Rhubarb for Strawberry Rhubarb Bars with Ginger Icing by FamilySpice.com

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.

Assembling Strawberry Rhubarb Bars with Ginger Icing by FamilySpice.com

I was so happy to hear that, that I decided to sneak in this beautiful dessert. It was quick and easy, and the ginger icing was a wonderful touch to this wonderful treat. I modified it only because I thought the bars needed a bit more filling, more of the yummy fruit center, otherwise I’m super happy with how it turned out.

Assembling Strawberry Rhubarb Bars with Ginger Icing by FamilySpice.com

Strawberry-Rhubarb Bars with Ginger Icing

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

Ingredients:

  • 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

Directions:

  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: