Ingredients

Filling

3 cups Rhubarb, chopped

1 tbsp Lemon Juice

1/2 cup Sugar

2 tbsp Cornstarch

1 tsp Cinnamon

Crust

¾ cup Whole Wheat Flour

¾ cup All-purpose Flour

1½ cup Large Flaked Oats

½ cup Brown Sugar

½ tsp Baking Soda

¼ tsp Salt

1 tsp Cinnamon

¾ cup Butter, softened

¾ cup Icing Sugar

1- 2 tbsp Milk

Instructions

Filling
1. In saucepan, cook rhubarb (thaw and drain frozen rhubarb) and lemon juice, stirring occasionally, until fruit is tender (8 to 12 minutes).
2. Mix sugar, cornstarch and cinnamon. Stir into rhubarb.
3. Continue cooking, stirring constantly, until mixture boils and thickens.
4. Remove from heat and set aside.
Crust
5. Preheat oven to 350?F (180?C).
6. Combine flours, oats, brown sugar, baking soda, salt and cinnamon.
7. Cut in butter until the mixture resembles coarse crumbs.
8. Set aside 1½ cups (375 ml) of crumbs for top.
9. Press remaining crumbs into bottom of 9x13 inch (23x33 cm) pan.
10. Spread filling evenly over crust. Sprinkle reserved crumbs on top.
11. Bake until golden brown, about 30 to 35 minutes.
12. Remove from oven and set pan on wire rack to cool completely.
13. Mix icing sugar and just enough milk for the glaze to flow easily.
14. Drizzle mixture over the cooled bars, before cutting.

Recipe by Getty Stewart published in Prairie Fruit Cookbook, 2012