Strawberry Rhubarb Dessert Bars

1 1/2 c unsweetened rhubarb, cut into 1-inch
1 fresh (or), Frozen
1 1/2 c fresh strawberries, sliced
1 T lemon juice
1/2 c sugar
2 T cornstarch
Crust Ingredients
1 1/2 c all-purpose flour
1 1/2 c quick-cooking oats
1 c brown sugar, firmly packed
3/4 c land o lakes butter softened
1/2 t baking soda
1/4 t salt
Drizzle Ingredients
3/4 c powdered sugar
1 T milk, up to 2 tbsp

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 350F. Combine all crust ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until mixture is crumbly (1 to 2 minutes). 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.

Stir together drizzle ingredients in small bowl. Drizzle over cooled bars. Cut into bars.

A Pennsylvania 1999 State Fair Butter Cookie Contest Winner.