Blueberry Rhubarb Bars

At about this time of year, we need to taste spring. And these bars are just the ticket. Almost resembling a crisp or crumble (but with more crisp!), rhubarb and blueberries are nestled together between layers of oatmeal-y goodness. Served warm and with vanilla ice cream, this pan will disappear quickly. I was fortunate enough to have both rhubarb and blueberries in my freezer...if you do too, you can whip these up for dessert tonight. Spring IS on its way...let yourself celebrate!

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Blueberry Rhubarb Bars

2 cups rhubarb, cut into 1-inch pieces
2 cups blueberries
1 Tbsp. + 1 tsp. lemon juice
2/3 cup sugar
2 1/2 Tbsp. cornstarch
1 cup flour
1 cup oatmeal
2/3 cup brown sugar
1/2 cup butter, softened
1/4 tsp. baking soda
dash salt

In a small bowl, combine sugar and cornstarch. Mix well to break up the lumps of cornstarch. Set aside.

Combine rhubarb, blueberries and lemon juice in a large saucepan and cook over medium heat until rhubarb is softened.

Meanwhile, combine flour, oats, brown sugar, baking soda and salt together in a bowl. Cut in the butter using your fingers or a pastry blender until well mixed and crumbly. Reserve 1 cup of crust to be used as a topping. Press remaining crust mixture into a greased 9" baking pan in an even layer. Set aside.

When rhubarb and blueberries are softened, mix in the sugar/cornstarch mixture. Continue to stir until thickened. Once mixture is thickened, pour over crust. Top with reserved crust mixture.

Bake at 350 for 30 minutes. Serve warm or at room temperature. Refrigerate leftovers.

Recipe Source: Adapted from Tasty Kitchen