Coconut-Pineapple Rhubarb Bars

• 3 cups chopped fresh or frozen rhubarb (about 3/4 pound)
• 1 cup coarsely chopped fresh pineapple
• 1/2 cup packed brown sugar
• 4 tablespoons water, divided
• 1 teaspoon lemon juice
• 2 tablespoons cornstarch
• 1/2 teaspoon coconut extract, optional
• 2 cups old-fashioned oats
• 1-1/2 cups all-purpose flour
• 1 cup sweetened shredded coconut
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 1 cup butter, melted

1. Preheat oven to 350u0b0. In a large saucepan, combine rhubarb, pineapple, brown sugar, 1 tablespoon water and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 4-5 minutes.
2. In a small bowl, mix cornstarch and remaining water until smooth; stir into rhubarb mixture. Return to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; if desired, stir in extract.
3. In a large bowl, mix oats, flour, coconut, brown sugar and salt; stir in melted butter until crumbly. Press 3 cups crumb mixture onto bottom of a greased 13x9-in. baking dish. Spread with rhubarb mixture. Sprinkle with remaining crumb mixture.
4. Bake until golden brown, 40-45 minutes. Cool in pan on a wire rack. Cut into bars.

frozen rhubarb, fresh pineapple, brown sugar, water, lemon juice, cornstarch, coconut, oldfashioned oats, flour, coconut, brown sugar, salt, butter

Taken from www.tasteofhome.com/recipes/coconut-pineapple-rhubarb-bars/ (may not work)