Ingredients

FILLING

1 1/2 cups fresh or frozen unsweetened rhubarb, cut into 1/2-inch pieces

1 1/2 cups sliced fresh strawberries

1 tablespoon lemon juice

1/2 cup sugar

2 tablespoons cornstarch

CRUST

1 1/2 cups all-purpose flour

1 1/2 cups uncooked quick-cooking oats

1 cup firmly packed brown sugar

3/4 cup Land O Lakes® Butter, softened

1/2 teaspoon baking soda

1/4 teaspoon salt

DRIZZLE

3/4 cup powdered sugar

1 to 2 tablespoons milk

Directions 

Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally,8-12 minutes or until fruit is tender. 

Combine 1/2 cup sugar and cornstarch in bowl. Stir into fruit mixture. Continue cooking, stirring constantly, 1 minute or until mixture comes to a boil. Continue boiling 1 minute or until thickened. Remove from heat. Set aside. 

Heat oven to 350°F. 

Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. 

Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.

Bake 30-35 minutes or until golden brown. Cool completely. 

Combine all drizzle ingredients in bowl. Drizzle over cooled bars. Cut into bars.