Ingredients For the Filling: 2 1/2 lbs, strawberries, hulled and sliced 3/4 c sugar Zest from 1 lemon, grated 1/2 t ground ginger 1/4 c tapioca powder (can also use cornstarch) 1/3 c Spiced Rum For the Dough: 1 c butter, softened 1 1/2 c sugar Zest from 1 lemon, grated 2 eggs 3 1/4 c flour 3/4 c slivered or sliced almonds, toasted 1 tsp baking powder 1 tsp cinnamon 1/2 tsp salt 1/2 c quick cook oats Instructions Heat oven to 350F In a pot, over medium heat, add the strawberries, sugar, lemon zest, and ginger. Bring to a boil and let simmer for 15 minutes. Add the Spiced Rum and simmer another 5 minutes. In a small separate bowl, mix together the tapioca powder or cornstarch with a little water. Add to the fruit mix, and once it thickens slightly, remove from heat and let cool. In the bowl of your mixer, cream the butter, sugar and zest from 2nd lemon together until pale. Add the eggs, one at a time, scraping the bowl in between. Stir together 3 cups of flour, almonds, baking powder, cinnamon and salt, and add to the butter mixture. Mix until crumbly. Remove 1 1/2 cups of the dough and press the remainder into a greased 9x12 baking pan. Bake the dough in the oven for 10 minutes. Remove from the oven and spread the strawberry pie filling over the dough crust. Mix together the remaining 1/4 cup of flour, the 1 1/2 cups of dough mix and quick cooking oats and crumble over the top of the bars. Bake 25-30 minutes until golden. Let cool, and cut into squares.