Rhubarb Oat Bars

• 1-1/2 cups chopped fresh rhubarb
• 1 cup packed brown sugar, divided
• 4 tablespoons water, divided
• 1 teaspoon lemon juice
• 4 teaspoons cornstarch
• 1 cup old-fashioned oats
• 3/4 cups all-purpose flour
• 1/2 cup flaked coconut
• 1/2 teaspoon salt
• 1/3 cup butter, melted

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. 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. 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. Bake at 350 F. for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 16 bars.
5. Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

fresh rhubarb, brown sugar, water, lemon juice, cornstarch, oldfashioned oats, allpurpose, flaked coconut, salt, butter

Taken from www.epicurious.com/recipes/member/views/rhubarb-oat-bars-50087163 (may not work)