Oaty Rhubarb Streusel Bars

Step 1: Preheat oven to 350F. Line a 8x8x2-in baking pan w/heavy foil extended beyond pan edges.

Step 2: In a lrg bowl, combine the oats, 1 cup flour & brown sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup of the oats mixture. Press the remaining oat mixture onto the bottom of the prepared pan. Bake 25 min.

Step 3: Meanwhile in a med bowl, combine the granulated sugar, 2 tbsp flour & grd ginger. Add rhubarb & toss to coat. Spread onto the hot crust, sprinkle reserved oats mixture & press lightly w/a spoon.

Step 4: Bake 30-35 min until top is golden & the filling is bubbly. Remove from oven & cool for 2 hrs. Use the foil overhang to lift from the pan & then cut into bars. Cover & store in refrigerator for up to 2 dys (or freeze).

SERVING SUGGESTIONS: Serve w/a light dusting of powdered sugar, whipped cream or vanilla ice cream.

NOTE RE PIC: Made this recipe today (6/18/16) & it was a super-easy fix. The fresh strawberry halves were just added to provide a color element. It was made to have at a later date, will be frozen until then & I will add the "bars cut shot" at that time.