Seeing as how I had leftover Rhubarb Sauce from my Mustard Sage Pork Roast, I knew another dessert was in order. Since I had made coffee cake & a crisp, I decided I would more or less combine the two recipes & make oatmeal bars. These are great! They can be eaten plain or with ice cream. Also, they can be made with whatever filling you desire. Any fruit will do. Use the same amount of sugar for raspberries, but if using peaches, blueberries, or strawberries only use 1/4 cup sugar.

Oatmeal Rhubarb Bars

• 1 cup all-purpose flour
• 1 cup quick cooking rolled oats
• 2/3 cup packed brown sugar
• 1/4 tsp baking soda
• few dashes cinnamon
• dash or two nutmeg
• dash all-spice
• dash cloves
• 1 stick (1/2 cup) butter
• approx. 2 cups rhubarb sauce (2 cups rhubarb & 1/4 cup water brought to a boil & simmered for 5 minutes. Add 1/3 cup sugar & two tbsp. corn starch & cook for 2 more minutes)

Preheat the oven to 350F. Combine all the ingredients except the butter & rhubarb sauce in to a medium sized bowl & stir to combine. Cut in the butter until the mixture resembles coarse crumbs. Reserve 1/2 cup of this mixture. Press the rest into a 9x9x2in baking pan. Top with rhubarb sauce & sprinkle remaining crumb mixture on top. Bake for 30-35 minutes until the topping is golden brown.