Filling:
1 cup sliced fresh or frozen rhubarb
1/3 cup water
1 tbsp. sugar
12-ozs. strawberry preserves
2 tbsp. cornstarch
1 tsp. grated orange peel

Bar:
1-1/2 cups quick cooking or old fashioned rolled oats
1 cup flour
3/4 cup firmly packed brown sugar
2 tbsp. toasted wheat germ
1/4 tsp. baking soda
1/4 cup butter

Drizzle Topping:
3/4 cup confectioners' sugar
3 tbsp. orange juice - (3 to 4)

Heat oven to 350ºF.

Combine rhubarb, water and sugar in saucepan. Bring to a boil. Reduce heat to low. Cover and cook until rhubarb is very soft.

Combine preserves, cornstarch and orange peel in small bowl. Stir into rhubarb mixture. Cook, stirring constantly, until mixture comes to a boil. Remove from heat.

Combine all bar ingredients except butter in large bowl. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Press remaining mixture onto bottom of ungreased 8-in. square baking pan.

Bake for 19 to 24 minutes or until edges are lightly browned.

Spread rhubarb mixture to within 1/4-in. of edge of crust. Crumble reserved crumb mixture over filling.

Continue baking for 25 to 30 minutes or until golden brown. Cool completely.

Stir together drizzle ingredients in small bowl until desired consistency. Drizzle over cooled bars.

Makes 16 bars.

Calories: 236; Fat: 4 g; Carbs: 48 g; Protein: 4 g; Sodium: 63 mg; Fiber: 2 g.
Points: 5.