Coconut-Pineapple Rhubarb Bars

Name: Coconut-Pineapple Rhubarb Bars
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 2 dozen.
Ingredients: 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; CRUST AND TOPPING:; 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

I make this crunchy, buttery dessert bar with homegrown rhubarb. For an added attraction, serve it warm with frozen yogurt or ice cream. —Raymonde Bourgeois, Swastika, Ontario

Ingredients

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
CRUST AND TOPPING:
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

Directions

Preheat oven to 350°. 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.
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.
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.
Bake until golden brown, 40-45 minutes. Cool in pan on a wire rack. Cut into bars.

Editor's Note

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1 bar: 185 calories, 10g fat (6g saturated fat), 20mg cholesterol, 124mg sodium, 24g carbohydrate (12g sugars, 1g fiber), 2g protein.

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InterestedChef

May 1, 2016

Mmmm Mmmm Mmmm! I was looking through the "cook by ingredient" list of recipes for rhubarb, when I came upon this one. I happened to have all the ingredients on hand, so I thought I'd try it. Boy, am I glad did! Thank you, Raymonde, for giving me a delicious new way to use fresh rhubarb! Excellent!