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Strawberry Rhubarb Ginger
Cookie Bars

Posted by Denise on August 25, 2013

strawberry rhubarb ginger bar on plate

Strawberry Rhubarb Ginger Cookie Bars and beautiful and taste as great as they look. A chewy oat crust adds a nutty flavor to the sweet fruit and nippy ginger filling and icing. 

Glenn found fresh rhubarb in the grocery store! We had given up on finding any, so this was a really great surprise. He bought a bunch of it so we’ve been making all sorts of rhubarb recipes and we especially like this one. We found it in a Better Homes and Gardens cookbook.

This recipe combines sweet strawberries and tangy rhubarb with nutty oats and the nip of ginger, creating really interesting and deliciously moist bars. The bright reds of the rhubarb and strawberries look beautifully summery. The ginger icing tops the bars off perfectly. Yup, this recipe is a keeper.


  Printer friendly recipe without photos 

Strawberry Rhubarb Ginger
Bar Cookies

strawberry rhubarb ginger bar cookies ingredients 

Strawberry Rhubarb Ginger Bar Cookies ingredients. 


Makes 4 servings



For bars:



Non-stick cooking spray

1 ½

cups quick-cooking rolled oats


cup all-purpose flour


cup white granulated sugar


cup butter

1 ½

cups chopped fresh or frozen rhubarb, thawed


cup white granulated sugar (yes, more)


cup water


teaspoon ground ginger

2 ½

cups chopped fresh strawberries


Ginger icing:



cup powdered sugar


teaspoon ground ginger

3 to 4

teaspoons orange juice (may need slightly more)




1.  Preheat oven to 350o F. Line a 8”x8”x2” baking pan with aluminum foil, making sure the foil extends above the sides of the pan. Lightly coat the foil with the cooking spray. Set aside until needed. 

2.  In a medium bowl, stir the oats, flour and ½ cup of the sugar together. Using a pastry blender or fork, cut the butter into the oat mixture until it resembles coarse crumbs. Set aside 1 ½ cups of the mixture to use later. Press the rest of it into the bottom of the foil-line pan, making sure it is even in thickness. Bake for 20 minutes, until it firms up.


oat crust ready to bake  baked crust in pan


3.  While the crust is baking, make the filling. Combine the rhubarb, 1/3 cup of the sugar, water and ginger in a medium saucepan. Cook over medium heat on the stove for 8 to 10 minutes until it is thickened and bubbly. Reserve ½ cup of the chopped strawberries and stir the remaining 2 cups of strawberries pieces into the rhubarb mixture. Carefully spoon the filling mixture over the baked crust. Sprinkle the reserved oat mixture over the filling and press it lightly into the filling. Bake for 30 to 35 minutes or until the top is golden and the filling is bubbly. Cool in the pan on a wire rack.


 rhubarb cut up rhubarb mixture cooking

strawberries cut up adding strawberries to rhubarb mix

strawberry rhubarb mix over crust adding crust to top


4.  When cooled, lift the bars out of the pan using the foil as handles. Carefully peel the foil away from the sides of the bars. Cut it into square or rectangular bars. Make the ginger icing by whisking the powdered sugar and ground ginger together, then adding the orange juice and whisk. It should be thin enough to drizzle, but somewhat thick. If it is too thin, add more powdered sugar, if too thick add orange juice a tiny bit at a time until the consistency is right. Drizzle over the bars and add a bit of the reserved strawberry pieces to the top right before serving. Beautiful!


 sugar ginger icing ready to mix

strawbrhub bars on plate


strawberry rhubarb ginger bars on plate2


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