Rhubarb-Strawberry Dessert

This ia really tasty. I took a friends recipe and totally changed it. Hope you enjoy it.

3 cups quick oatmeal
1/2 cup Whole Wheat Pastry Flour
1/2 cup Batey Natural Brown Sugar-working on this to improve
1/3 cup organic Phoenician EVOO-From Olive Cellar-Tastes like butter
Mix well.

Strawberry Sauce:
1 1/2 cups plus 1 Tablespoon strawberry juice-I used fresh frozen strawberries
3 Tablespoons cornstarch
2-3 Tablespoons orange juice concentrate-don't dilute-gives strawberries a nice red color
1/3 cup raw organic Agave Nectar
1 1/2 teaspoons vanilla extract

Directions:
1-In saucepan, thicken strawberry juice with cornstarch, stirring constantly.
2-Add frozen concentrate and Agave Nectar.
Remove from heat add vanilla and 2 cups thawed and drained strawberries
3-Stir well

Directions for assembly:
1-In 9 by 13 " sprayed glass pan, put half of crumbs in pan. Pat down. Bake 15 minutes. Remove from oven.
2-Spread 4 cups, fresh chopped rhubarb over partially baked crumbs.
3-Spread strawberry mixture over rhubarb.
4-Top with remaning crumbs. Pat down.
5-Bake 350 degrees- 45 minutes, or until golden brown on top.


These freeze up really nice. I cut in bar size pieces. Froze on a cookie sheet, when frozen I put in freezer bags. A nice treat when you are in a hurry.

Comments appreciated.

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