COCONUT-PINEAPPLE RHUBARB BARS

Coconut-Pineapple Rhubarb Bars image

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

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 14

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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

Steps:

Preheat 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., In 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., In 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., Bake until golden brown, 40-45 minutes. Cool in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 185 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 124mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.