1 1/2 c. quick-cooking rolled oats
1 c. all-purpose flour
3/4 c. packed brown sugar
3/4 c. butter
1/4 c. granulated sugar
2 Tbsp. all-purpose flour
1/2 tsp. ground ginger
2 c. fresh or frozen unsweetened sliced rhubarb
1 recipe Ginger icing (below)

-Preheat oven 350 degrees. Line 8x8x2 inch baking pan with heavy foil extended beyond pan edges.
-In large bowl stir together oats, the 1 cup flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup oats mixture. Press remaining on bottom of prepared pan. Bake 25 minutes.
-Meanwhile in medium bowl stir together granulated sugar, 2 Tbsp. flour and ground ginger. Add rhubarb toss to coat. Spread on hot crust. Sprinkle reserved oats mixture, press lightly.
-Bake 30-35 minutes, until top is golden and filling is bubbly. Cool on rack. Drizzle icing. Lift from pan, cut into bars. Store, covered in refrigerator up to 2days.

**ICING: In a small bowl stir together 3/4 c. sifted powder sugar, 1/4 tsp. ground ginger and 3-4 tsps. apricot nectar, orange juice or milk.

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I absolutely LOVE rhubarb

sounds yummy i'm going to pic rhubarb tomorrow at my brothers house!!

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