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Rhubarb-Oat Squares

Name: Rhubarb-Oat Squares
Prep time: 30 min
Total time: 5 h
Yield: Makes 20 servings, one piece (110 g) each.
Ingredients: 2 cups quick-cooking oats; 1 cup sugar, divided; 1/2 cup non-hydrogenated margarine, melted; 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened; 2 Tbsp. milk; 1 cup thawed Cool Whip Whipped Topping; 3/4 lb. (350 g) fresh rhubarb, sliced (about 3 cups); 3 cups water, divided; 2 pkg. (85 g each) Jell-O Strawberry Jelly Powder

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Recipe By Kraft

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Prep Time

30
min.

Total Time

5
hr.

Servings

Makes 20 servings, one piece (110 g) each.

Celebrate spring with this layered dessert recipe that makes the most out of fresh rhubarb. Made with an oatmeal crust, a cream cheese filling and a strawberry-rhubarb topping, these Rhubarb-Oat Squares are delish!

What You Need

2 cups quick-cooking oats
1 cup sugar, divided
1/2 cup non-hydrogenated margarine, melted
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
2 Tbsp. milk
1 cup thawed Cool Whip Whipped Topping
3/4 lb. (350 g) fresh rhubarb, sliced (about 3 cups)
3 cups water, divided
2 pkg. (85 g each) Jell-O Strawberry Jelly Powder

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Preheat oven to 350ºF. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix oats, 1/2 cup of the sugar and the margarine. Press onto bottom of prepared pan. Bake 10 min. Cool. Meanwhile, beat cream cheese, 1/4 cup of the remaining sugar and the milk with electric mixer until well blended. Stir in whipped topping; cover. Refrigerate until ready to use.
Combine rhubarb and remaining 1/4 cup sugar in medium saucepan. Stir in 1-1/2 cups of the water. Bring to boil on medium heat, stirring constantly. Cook 2 min., stirring frequently. Remove from heat. Add dry jelly powder; stir until completely dissolved. Stir in remaining 1-1/2 cups water. Refrigerate 30 min. or until slightly thickened.
Spread cream cheese mixture over crust; top with gelatin mixture. Refrigerate at least 4 hours. Use foil handles to remove dessert from pan before cutting to serve. Store leftovers in refrigerator.

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Kitchen Tips
Nutrition

How to Use Frozen Rhubarb

Thaw rhubarb in refrigerator several hours or overnight. Dissolve dry jelly powder in 2 cups boiling water in large bowl. Stir in 1-1/2 cups cold water. Refrigerate 30 min. or until slightly thickened. Meanwhile, drain rhubarb. Stir rhubarb into thickened jelly. Spoon over cream cheese layer. Continue as directed.

Servings

Makes 20 servings, one piece (110 g) each.

Nutritional Information

Serving Size Makes 20 servings, one piece (110 g) each.
AMOUNT PER SERVING
Calories	240

% Daily Value
Total fat	14g
Saturated fat	6g
Cholesterol	30mg
Sodium	210mg
Carbohydrate	26g
Dietary fibre	1g
Sugars	19g
Protein	4g

Vitamin A	15 %DV
Vitamin C	2 %DV
Calcium	4 %DV
Iron	4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Rhubarb-Oat Squares

What You Need

Make It

Kitchen Tips

Nutrition

How to Use Frozen Rhubarb

Servings

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Nutritional Information

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