Coconut-Pineapple Rhubarb Bars
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
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1Preheat 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.
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2In 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.
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3In 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.
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4Bake until golden brown, 40-45 minutes. Cool in pan on a wire rack. Cut into bars.
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