Fresh Strawberry, Rhubarb and Oatmeal Crumb Bars

The pie flavors of fresh strawberries and rhubarb
go together perfectly in these oatmeal crumb bars.

Ingredients:
Filling Ingredients:
1 1/2 cups fresh 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 Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups uncooked quick-cooking oats
1 cup firmly packed brown sugar
3/4 cup Butter, softened
1/2 teaspoon baking soda
1/4 teaspoon salt

Drizzle Ingredients:
3/4 cup powdered sugar
1 to 2 tablespoons milk

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 degrees 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.
Combine all drizzle ingredients in small bowl.
Drizzle over cooled bars. Cut into bars.