Rhubarb Bars

This is the time of year that I turn to my seasonal produce recipe book. I love having recipes organized by fruits and vegetables. Rhubarb producing well? Fill to the rhubarb section so that I don't forget a favorite recipe. Or maybe try a new recipe that I had stored there.

This recipe is one I clipped last year from the Lancaster Farming newspaper but never tried. But one taste and my family decided it was a keeper. Ed liked it best warm; it tasted like rhubarb crisp. I think I preferred it cold but either way it was consumed quickly.

Rhubarb Bars
(adapted from a recipe in Lancaster Farming)

Filling:
3 cups rhubarb
1 cup sugar
2 T cornstarch
1/4 cup water
1 tsp vanilla

Crust and Topping:
1 1/2 cups flour
1 1/2 cup oatmeal
1 cup butter
1 cup brown sugar
1/2 tsp baking soda
1/2 cup chopped nuts, optional
1 3 oz- packaage strawberry jello (1/3 cup)

Mix rhubarb, sugar, cornstarch, and water. Cook until thickened. Cool and add vanilla.

Mix flour, oatmeal, butter, brown sugar, and baking soda together until crumbly. Add nuts. Pat about half of the crumbly dough into 9x13 pan. Press down. Spread the cooled rhubarb mixture over crust and sprinkle with gelatin. Sprinkle other half of crumbs on top. Bake in a 375 degree oven for 30 minutes or until light brown.