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Rhubarb Cranberry Squares

March 1, 2010

I was craving something tart. Something fruity. Something sweet and something REALLY SIMPLE. Remembering the frozen rhubarb and cranberries I conveniently had lingering in the freezer I began a search for a simple square recipe – and here it is. Modified from the original, which I came upon at Kraft Foods.

Preheat oven to 350


1-1/2 cups quick-cooking oats
1-1/2 cups  flour
1 cup firmly packed light brown sugar
1 tsp.  Baking Powder
3/4 cup (1-1/2 sticks) cold butter, softened
1-2 cups rhubarb cranberry spread (I used about 2 cups because I like tartiness)
Rhubarb Cranberry Sauce:
1 cup diced rhubarb (fresh or frozen)
1 cup cranberries (fresh or frozen)
1/2 cup sugar (less or more depending how tart you want it)
1/4 cup of orange jus (water works too)
Bring to a boil over medium heat (5 minutes). Stir frequently once the fruit starts to break down and in about 5 minutes in will reach a thick, jam like consistency. Remove from heat and cool.

Now, back to the base and topping.

Mix oats, flour, sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

Firmly press 2/3 of the oat mixture onto the bottom of 9-inch square baking dish. Spread the rhubarb cranberry sauce evenly over the base. Sprinkle with remaining oat mixture.

Bake 30 minutes or until topping is golden. Cool completely on wire rack – if you have the patience to wait!

From → Dessert, Recipes

One Comment
  1. ohhh soooo good!

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