More fun with rhubarb jam

One of the downsides to making a batch of jam without canning it is needing to use it faster than one person can consume it!  There is a recipe I've been making since I found it in Vegetarian Times in 2008 - [Insert fruit name] Oatmeal Bars.  It's an easy bar cookie that has the additional merit of using up a cup of jam, preserves, marmalade, you name it!

Since I had about two cups of rhubarb-vanilla-earl grey jam, I doubled the recipe and brought it in to work!  Here's what they looked like:

The worst part about using up homemade jam is that you don't have any more.  Who knows what interesting concoction I'll make next!

By the way, I posted this to Instagram almost two weeks ago.  If you want to see my food pictures earlier, including places I go to eat, you can follow me there - sh1mm3r.  I also post a lot of book and beagle pictures.  That's my life!