Step 1

Cut rhubarb into 1/2 inch pieces. In a medium saucepan, cook rhubarb with 1 1/2 cup sugar and lemon zest, on stovetop on medium heat, until tender, (about 15 minutes).

Step 2

Combine 1/2 cup sugar and with cornstarch, stir into cooked rhubarb.

Step 3

Continue cooking for about 5-10 additional minutes, until rhubarb has broken down. Cool

Step 4

To achieve a pink color, add food colouring, if desired

Step 5

Preheat oven to 375 degrees F/190 degrees C. Spray a 9X13 pan with non-stick cooking spray.

Step 6

In a large mixing bowl, stir flour, baking soda, brown sugar and oats together. Cut in cold butter.

Step 7

Pat 1/2 the mixture into the bottom of the pan.

Step 8

Then add rhubarb filling mixture on top. Spread evenly with a rubber spatula.

Step 9

Add remaining flour/oat crumb topping mixture over rhubarb layer.

Step 10

Bake in preheated oven for 35 - 45 minutes or unti lightly browned.

Step 11

Cool and cut into squares. Serve with a dollop of whipped cream and a sprinkle of cinnamon, if desired. Hint: It's important to wait until rhubarb squares are completely cooled before cutting, otherwise they will fall apart. You can put them in the freezer to speed up the process!