Oatmeal Rhubarb Streusel Bars
1-1/2 cups quick-cooking rolled oats
1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup butter
1/4 cup granulated sugar
2 Tbsp. all-purpose flour
1/2 tsp. ground ginger
2 cups fresh or frozen unsweetened sliced rhubarb
1 recipe Ginger Icing (see recipe)
1 Tbsp. finely chopped crystallized ginger (optional)
1. Preheat oven to 350 degrees F. Line 8x8x2-inch baking pan with heavy foil extended beyond pan edges.
2. In large bowl stir together oats, the 1 cup flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup oats mixture. Press remaining on bottom of prepared pan. Bake 25 minutes.
3. Meanwhile, in medium bowl stir together granulated sugar, 2 tablespoons flour, and ground ginger. Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved oats mixture; press lightly.
4. Bake 30 to 35 minutes, until top is golden and filling is bubbly. Cool on rack. Drizzle icing, sprinkle crystallized ginger. Lift from pan; cut into bars. Store, covered, in refrigerator up to 2 days. Makes 16 bars.
Ginger Icing: In small bowl sitr together 3/4 cup sifted powdered sugar, 1/4 teaspoon ground ginger, and 3 to 4 teaspoons apricot nectar, orange juice, or milk.