Strawberry Rhubarb Oatmeal Squares

I had fresh strawberries and rhubarb and thought I'd try a new recipe.

Strawberry Rhubarb Oatmeal Squares are easy and a hit with the kids!

Just chop up one and a half cups of each 

and throw them in a saucepan 

with some lemon juice. 

(I didn't have any lemon juice, so I used lime juice!)

Cook until the fruit is soft.

Then you'll add in some sugar and cornstarch,

and bring to a boil, while stirring continuously.

Cook about one minute until the mixture thickens 
and then set aside to cool.

Follow all of the crust directions and then layer 
the oatmeal crust, fruit mixture and more crust crumbles in a pan to bake.

About a half hour later, 
You'll have these tasty Strawberry Rhubarb Oatmeal Squares:

 STRAWBERRY RHUBARB OATMEAL SQUARES

Filling

1 1/2		cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
1 1/2		cups sliced fresh strawberries
1		tablespoon lemon juice
1/2		cup sugar
2		tablespoons cornstarch

Crust

1 1/2		cups all-purpose flour
1 1/2		cups uncooked quick-cooking oats
1		cup firmly packed brown sugar
3/4		c. butter, softened
1/2		teaspoon baking soda
1/4		teaspoon salt

Directions
Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).

Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.

Heat oven to 350°F. Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.

Bake for 30 to 35 minutes or until golden brown. Cool completely.