Best of Show and 1st place rhubarb dessert division in 2007.
- Non-stick cooking spray
- 1-1/2 cups quick cooking oats
- 1/2 cup chopped pecans
- 1 cup all-purpose flour
- 3/4 cup sugar
- 3/4 cup butter
- 2 cups fresh pr frozen (thawed) rhubarb, chopped
- 1/3 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon ground ginger
- 1/2 cup fresh strawberries, chopped
- 1/4 cup sifted powdered sugar
- 1/4 teaspoon ground ginger
- 3 to 4 teaspoons orange juice
Preheat oven to 350 degrees
Line an 8"x8"x2" baking pan with foil, extending the foil over edges of pan. Spay foil liner with non-stick cooking spay.
Mix together the oats, pecans, flour and 3/4 cup sugar. Cut in the butter until the resulting mixture resembles coarse crumbs. Set aside 1-1/2 cups.
Press remaining crumb mixture into the bottom of baking pan and bake for 20 minutes. Set aside.
To make the filling, combine the rhubarb, 1/3 cup sugar, water and 1/2 teaspoon ginger. Cook over medium heat for about 8-10 minutes, stirring constantly until the mixture thickens and is bubbly. Stir in the strawberries. Spoon the filling over the baked crust. Sprinkle with reserved crumbs.
Bake 30 to 35 minutes until the top is golden and filling is bubbly. Cook on pan on rack.
To make icing, combine the powdered sugar, 1/4 teaspoon ginger, and enough orange juice to make icing a drizzling consistency. Lift dessert from baking pan sing foil "handles" and place on service dish. Drizzle with icing. Cut into bit size pieces. Enjoy!
Kitchen Kettle Village, Intercourse pa, rhubarb
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