Ingredients

The following ingredients have 4 Servings
  • 3 cups fresh or frozen unsweetened sliced rhubarb
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups rolled oats
  • 1 cup packed brown sugar
  • 1/4 teaspoon baking soda
  • 1 cup shortening
  • 1/2 cup chopped pecans or walnuts

Instruction

  • Grease a 13 x 9 x 2-inch baking pan; set aside.
  • For filling: In a medium saucepan combine rhubarb, the 1 cup granulated sugar and water.
  • Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
  • Meanwhile, in a small bowl combine the 1/2 cup granulated sugar and the 2 tablespoons flour. Stir into rhubarb mixture. Cook and stir about 1 minute more or until thick.
  • Remove from heat; stir in vanilla extract and lemon zest. Set aside.
  • In a medium mixing bowl, combine the 1 1/2 cups flour, oats, brown sugar and baking soda. Using a pastry blender, cut in shortening until the mixture resembles coarse crumbs.
  • Stir in 1/2 cup pecans or walnuts. Reserve 1 cup of the crumb mixture.
  • Press remaining crumb mixture into the bottom of prepared pan.
  • Evenly spread rhubarb mixture on top. Sprinkle with reserved crumb mixture.
  • Bake in a 375 degrees oven for 30 to 35 minutes or until the top is golden brown. Cool on a wire rack. Cut into bars.