Rhubarb makes yummy bars to enjoy as finger-food when cut small or served with a fork and ice cream for dessert. With the combination setting, it is not necessary to cook the crust before adding the filling since the microwave energy helps it cook in one step. 



3 cups chopped rhubarb 

1 cup sugar 

2 tablespoons cornstarch 

1/4 cup orange juice 


1 1/2 cups rolled oats 

3/4 cup packed brown sugar 

1 1/2 cups all-purpose flour 

1/2 teaspoon nutmeg 

1 1/2 sticks (3/4 cup) butter, softened 

1. Combine all filling ingredients in 4-cup silicone measure; stir lightly. MICROWAVE (100%), uncovered, 5 to 7 minutes or until boiling, stirring 3 to 4 times. Set aside. Preheat microwave-convection oven to 375 degrees.  

2. Combine all crust ingredients in mixing bowl. Stir with fork until crumbly. Press about half of mixture into 9-inch square silicone baking pan. Top with rhubarb mixture. Sprinkle with remaining crumbs. Place on low rack. 

3. COMBO-BAKE with 375 degrees and 10% microwave (Low-Mix) for 18 to 20 minutes or until bubbly throughout. (If necessary, turn off turntable and rotate dish once about halfway through cooking time. Cool. Cut into bars. 

About 8 Servings 


>Bars freeze well. 

>If not using silicone, be sure to grease baking dish. 

>About 1/2 cup chopped nuts can be added to crust. 

>The deep 10.5-inch round silicone baking dish can be used. Cut into wedges with the slim silicone spatula and top with whipped cream or ice cream for serving.