What You Need:

 

1 1/2 C quick cooking rolled oats

1 C + 2 T of flour, divided

3/4 C brown sugar, packed

3/4 C butter

1/4 C sugar

1/2 t + 1/4 t ground ginger, divided

2 C fresh strawberries, sliced

3/4 C powdered sugar

3 t apricot nectar

 

How to Make It:

 

Set the oven temperature at 350 degrees and allow the oven to preheat.

Line an 8X8 pan with foil extending the foil over the edges of the pan.

Place the oats into a mixing bowl.

Add 1 C of the flour and the brown sugar and toss to combine.

Use a pastry blender and cut in the butter until the mixture resembles small peas.

Remove 1 C of the mixture and set aside.

Press the remaining oat mixture into the bottom of the prepared pan.

Bake 25 minutes or until nicely browned.

Place the sugar in a mixing bowl.

Add the 2 T of flour and 1/2 t of the ground ginger.

Stir in the strawberry slices until well coated.

Spread the strawberry mixture over the hot crust.

Sprinkle the top evenly with the reserved crust mixture.

Return to the oven and bake 32 minutes or until the topping has turned a golden brown and the filling is bubbly around the edges.

Remove and place on a wire rack to cool completely.

Sift the powdered sugar into a large bowl.

Add the remaining ginger and the apricot nectar and stir until blended together well.

Drizzle the icing over the top of the streusel bars before cutting.

 

Makes 16 bars

 

Preparation Time:  approximately 25 minutes

Baking Time:  approximately 57 minutes

Cooling Time:  2 hours

 

Mom will love having one of these tasty bars for breakfast, a snack or even as her Mother’s Day dinner dessert.  If she’s not fond of strawberries try blueberries, raspberries or rhubarb instead.