Ingredients
3 cups chopped fresh or frozen rhubarb (about 3/4 pound)1 cup coarsely chopped fresh pineapple1/2 cup packed brown sugar4 tablespoons water, divided 1 teaspoon lemon juice2 tablespoons cornstarch1/2 teaspoon coconut extract, optional CRUST AND TOPPING:2 cups old-fashioned oats1-1/2 cups all-purpose flour1 cup sweetened shredded coconut1/2 cup packed brown sugar1/2 teaspoon salt1 cup butter, melted
Preparation
Preheat oven to 350°. In a large saucepan, combine rhubarb, pineapple, brown sugar, 1 tablespoon water and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 4-5 minutes.
In a small bowl, mix cornstarch and remaining water until smooth; stir into rhubarb mixture. Return to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; if desired, stir in extract.
In a large bowl, mix oats, flour, coconut, brown sugar and salt; stir in melted butter until crumbly. Press 3 cups crumb mixture onto bottom of a greased 13x9-in. baking dish. Spread with rhubarb mixture. Sprinkle with remaining crumb mixture.
Bake until golden brown, 40-45 minutes. Cool in pan on a wire rack. Cut into bars.
