Mmmmm

Our first rhubarb harvest.  We found and used this recipe but added some strawberries to the sauce. 
Delicious.

Rhubarb Breakfast Bars
Crust and Topping
1 1/2 C whole wheat flour
1 1/2 C oats
3/4 C brown sugar
1 tsp. baking powder
1/2 tsp. salt
1/4-1/3 C applesauce
5 T butter, divided and melted

Rhubarb Sauce
5 C rhubarb
1/8 C water
1/2 C sugar (you may wish to add more or less, to taste)
1/2 tsp. cinnamon
(Chop rhubarb into small pieces. Place into a medium saucepan. Add sugar and cinnamon. Bring to a boil and then reduce to a simmer. Stir constantly as the rhubarb cooks apart.)
 
Begin by mixing together the whole wheat flour, oats, brown sugar, and baking powder in a large bowl.  Once well mixed, divide the dry mixture. Remove 1/3 of the mixture and place it in a smaller bowl.

With the remaining 2/3 of the oats/flour, add in the applesauce.  Then, add in 2 T melted butter. Mix until crumbly. Press the crumbly mixture into a lightly greased 9x13 glass baking dish. Mix the 1/3 of the oats/flour mixture with the remaining 3 T melted butter. Pour the 8 oz {feel free to use more, if you want a more gooey/thick center} of sauce over the top of the crust. Spread the filling evenly over the crust.  Top with the oat-butter topping mixture. Bake the bars in an oven pre-heated to 375. Bake for 35-40 minutes, until bars are lightly browned.