Ingredients
1-1/2 cups all-purpose flour1-1/2 cups quick-cooking oats1/2 cup packed brown sugar1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon salt3/4 cup butter, meltedFILLING:3 cups diced fresh or frozen rhubarb1-1/2 cups sugar1/4 cup water3 tablespoons cornstarch1-1/2 cups fresh or frozen unsweetened raspberries, thawed1 teaspoon vanilla extract
Preparation
Preheat oven to 375°. Combine the first 6 ingredients in a large bowl. Add butter; mix well. Set aside 1 cup for topping; press remaining crumb mixture onto the bottom of a greased 13x9-in. baking pan. Bake until crust is lightly browned, about 10 minutes.
Combine the rhubarb, sugar, water and cornstarch in a large saucepan. Bring to a boil; cook and stir until sauce is thickened, 3-5 minutes.
Remove from the heat; stir in raspberries and vanilla. Cool slightly. Spread filling over crust; sprinkle with reserved crumb mixture.
Bake until golden brown, 30-35 minutes. Cool on a wire rack. Cut into bars.
