 | | Directions |
- Preheat oven to 350 degrees F. Grease or spray bottom and sides of pan.
- Crust: In a large bowl, mix oatmeal, brown sugar, flour, salt, cinnamon and nutmeg. Cut in the butter until mixture is crumbly. Press 3 cups of crust mixture into bottom of the pan to form a crust.
- Filling mixture: In a large pan, combine rhubarb, sugar, lemon peel and vanilla. Boil for approximately 4 minutes over medium heat, stirring frequently.
- Meanwhile, in a small bowl, mix cornstarch and water together. Stir until smooth. Add to the cooked rhubarb mixture. Continue cooking until thickened, approximately 1 minute, stirring constantly.
- Add the strawberry jello mix and stir until dissolved.
- Remove from heat. Pour cooked rhubarb mixture over crust. Sprinkle remaining crust mixture on top. If desired, sprinkle almonds on top.
- Bake 35-40 minutes. Allow to cool before cutting bars.
|
|
|
Prep Time: 30 minutes
Cook Time: 45 minutes
Container: 9
Servings: 24
|  | | Ingredients | | - | | CRUST: |
| - | | 1 1/2 cups oatmeal, regular (uncooked) |
| - | | 3/4 cup brown sugar, packed |
| - | | 1 1/2 cups all purpose flour |
| - | | 1/4 teaspoon ground nutmeg, or 1/8 teaspoon freshly ground nutmeg |
| - | | 1/2 teaspoon salt |
| - | | 1 teaspoon ground cinnamon |
| - | | 3/4 cup butter or margarine |
| - | | FILLING: |
| - | | 6 cups rhubarb, chopped fine |
| - | | 1 cup granulated sugar |
| - | | 1 tablespoon lemon peel |
| - | | 2 teaspoons vanilla |
| - | | 1/4 cup water |
| - | | 3 tablespoons to 4 tablespoons cornstarch |
| - | | 3 ounces strawberry jello (dry) |
| - | | TOPPING: |
| - | | 1/4 cup sliced almonds (optional) |
| |
| |
