Blueberry Rhubarb Bars

Week of May 2nd-6th 2016

• 3 cups Rhubarb Cut Into 1 Inch Pieces

• 3 cups Blueberries

• 2 Tablespoons Lemon Juice

• 1 cup Sugar

• 4 Tablespoons Cornstarch

• 1-½ cup All-purpose Flour

• 1-½ cup Uncooked Quick Cooking Oats (not Instant)

• 1 cup Brown Sugar

• ¾ cups Softened Butter

• ½ teaspoons Baking Soda

• ¼ teaspoons Salt

Combine rhubarb, blueberries and lemon juice in a large saucepan and cook over medium heat until rhubarb is softened. In a small bowl, combine sugar and cornstarch. Mix well to break up the lumps of cornstarch. Set aside. While rhubarb and blueberries are cooking, begin making the crust. Combine flour, oats, brown sugar, butter, baking soda and salt together in a bowl until well mixed and crumbly. Reserve 1 1/2 cups of crust to be used as a topping. Grease a 13×9 pan with cooking spray. Press remaining crust mixture into the pan in an even layer. Set aside. When rhubarb and blueberries are softened, use a potato masher to mash and smooth out the larger chunks. Once bigger pieces are broken up, mix in the sugar/cornstarch mixture. Continue to stir until thickened. Once mixture is thickened, pour over crust. Top with reserved crust mixture. Bake at 350ºF for 30 minutes.