Strawberry-Rhubarb Bars

• 1 cup sliced fresh or frozen rhubarb
• 1/3 cup water
• 1 tablespoon sugar
• 1 (12-ounce) jar (1 cup) strawberry preserves
• 2 tablespoons cornstarch
• 1 1/2 cups quick-cooking oats or old-fashioned rolled oats
• 1 cup all-purpose flour
• 3/4 cup firmly packed brown sugar
• 1/4 teaspoon baking soda
• 3/4 cup Land O Lakes Butter
• 3/4 cup powdered sugar
• 1 to 2 tablespoons orange juice

1. Heat oven to 350F.
2. Combine rhubarb, water and sugar in 1-quart saucepan.
3. Cook over medium heat 1-2 minutes until mixture comes to a boil.
4. Cover; cook over low heat 5 minutes or until rhubarb is very soft.
5. Stir preserves and cornstarch into rhubarb mixture.
6. Cook, stirring constantly, 3-5 minutes or until mixture comes to a boil and thickens.
7. Remove from heat.
8. Combine oats, flour, brown sugar and baking soda in bowl; cut in butter until mixture resembles coarse crumbs.
9. Reserve 3/4 cup crumb mixture.
10. Press remaining crumb mixture evenly on bottom of ungreased 8-inch square baking pan.
11. Bake 19-24 minutes or until edges are lightly browned.
12. Spread rhubarb mixture to within 1/4 inch of edge of hot, partially baked crust.
13. Crumble reserved crumb mixture over filling.
14. Continue baking 25-30 minutes or until golden brown.
15. Cool completely.
16. Stir together powdered sugar and enough orange juice in bowl for desired drizzling consistency.
17. Drizzle over cooled bars.
18. Cut into bars.

frozen rhubarb, water, sugar, strawberry preserves, cornstarch, quickcooking oats, flour, brown sugar, baking soda, butter, powdered sugar, orange juice

Taken from www.landolakes.com/recipe/523/strawberry-rhubarb-bars (may not work)