Ingredients
1-1/2 cups chopped fresh or frozen rhubarb1 cup packed brown sugar, divided4 tablespoons water, divided1 teaspoon lemon juice4 teaspoons cornstarch1 cup old-fashioned oats3/4 cup all-purpose flour1/2 cup sweetened shredded coconut1/2 teaspoon salt1/3 cup butter, melted
Preparation
In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender.
Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly.
Press half of the oats mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly.
Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.
