Rhubarb-Cranberry Oatmeal Bars

Rhubarb-Cranberry Oatmeal Bars


1 cup dried cranberries

1/2 cup cranberry juice

3 cups frozen rhubarb (do not thaw)

1 cup sugar

1/4 cup quick tapioca

1/2 teaspoon cinnamon

1/8 teaspoon salt

3 drops red food coloring, optional

Crust & Topping:

2 cups quick rolled oats

1 cup whole wheat flour

1 cup all-purpose unbleached white flour

1 cup packed light brown sugar

1/4 teaspoon salt

1/2 tsp baking soda

1/2 cup canola oil

6 Tablespoons cranberry juice

Preheat oven to 350º F.  Lightly oil a 9 x 13 inch baking pan and set aside.

Prepare Filling:  In medium sized saucepan, heat 1/2 cup cranberry juice and dried cranberries just until simmering. Turn off heat and cover to keep moisture in. Let sit 15 minutes to plump cranberries.

Add frozen rhubarb, sugar, tapioca, cinnamon, salt, red food coloring if using.

Over med heat, cook slowly stirring occasionally until mixture starts to thicken (about 10 minutes). Remove from heat.

While filling cooks, prepare crust/topping mixture:  In a large bowl, work together oats, flour, brown sugar, salt and baking soda with your fingertips until brown sugar is blended well with other ingredients and there are not lumps. Drizzle oil and cranberry juice over oat mixture and continue blending with fingers until it all comes together.

Reserve 1 cup of oat mixture for streusel topping.

  • Hannah says:

    My sister from Wyoming just shared some of her home grown rhubarb with me!!! I remembered the great rhubarb recipes here and wanted to look them up – now I have to decide what to make! It all sounds so good! I like decisions like this! 🙂

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