Rhubarb Filling
• Diced Fresh Rhubarb | - | 6 cups (695 g)
• Granulated Sugar | - | 1 ½ cups (288 g)
• Fresh Squeezed Lemon Juice | - | ½ cup (118 mL)
• Cornstarch or Potato Starch | - | ¼ cup (32 g)
• Fresh Ginger, peeled and minced | - | 1 Tbsp (6 g)
• Lemon Zest | - | 2 tsp
• Vanilla Extract | - | 1 tsp (17 g)

Oatmeal Crust
• Brown Sugar, packed | - | 2 cups (440 g)
• Unsalted Butter, room temperature | - | 1 ½ cups (344 g)
• Organic Old Fashioned Rolled Oats | - | 3 cups (280 g)
• Unbleached White All-Purpose Flour, spooned and leveled | - | 2 ½ cups (332 g)
• Sliced Almonds | - | 1 cup (92 g)
• Ground Cinnamon | - | 2 tsp (5 g)
• Ground Ginger | - | 1 ½ tsp (4 g)
• Sea Salt | - | 1 tsp (5 g)
• Vanilla Extract | - | 1 tsp (6 g)

**Rhubarb Filling**
1. Set rack to the middle of the oven and preheat to 350°F. Coat a 9 x 13-inch baking pan with cooking spray and line the bottom with parchment paper. Set aside.
2. In a medium pot, add all ingredients for the rhubarb filling except for the vanilla. Cook over medium-high heat, stirring constantly, until the mixture comes to a boil. Reduce heat to medium low and cook, stirring occasionally, until the mixture has thickened and the rhubarb starts to break down a bit (an additional 5-8 minutes). Remove pan from heat and stir in vanilla. Set aside to cool while you prepare the crust.

**Oatmeal Crust**
1. In a stand mixer fitted with the paddle attachment, add the brown sugar and butter. Turn to medium-high and beat until light and fluffy, about 3 minutes. Turn off the mixer and scrape the sides of the bowl with a spatula.
2. Add remaining ingredients to the bowl. Turn to low and mix until just combined, stopping to scrape the sides of the bowl as needed.
3. Place two-thirds of the dough into the prepared pan. Using your hands, firmly press the dough to form an even surface. Reserve the rest of the dough for the topping.
4. Place the pan in the oven and bake for 20-25 minutes, or until the crust is dry to the touch and is slightly golden.
5. Remove the pan from the oven and place on a baking rack. Evenly spread the rhubarb mixture over the base. Crumble remaining dough over the the rhubarb. Press lightly with hands.
6. Place pan into the oven and bake for an additional 40-45 minutes, or until the crust is golden brown and the filling starts to bubble in the center.
7. Remove from oven and place on a wire baking rack. Let cool completely before slicing and serving.

1. Bars will keep in an airtight container stored at room temperature for up to three days.
2. If you can’t find fresh rhubarb, you can substitute frozen. Simply measure and then bring to room temperature (and strain the liquid) before preparing the filling.