I have archived many fruit bar recipes over the years. Crusts differ but fillings are common to all. Pineapple filling--canned crushed pineapple, sugar to taste, cornstarch thickening cooked with the juice. Fold drained fruit back in with coconut or chopped nuts. You can use canned-in-juice or canned-in-syrup. Apricot filling--chopped dried apricots simmered with water or orange juice until thick. Doesn't need any starch, I usually add few drops almond extract. Raisin filling--same as apricot, I add lemon juice. Prune filling--same as apricot. I add grated lemon peel. Rhubarb--use frozen fruit as it seems to set better than fresh. Simmer with sugar and cornstarch. Add dried cranberries for colour. Cranberry-apple is my favourite. Dried cranberries chopped, apples grated, tapioca mixed in to thicken, let it sit 15 minutes, sugar only if necessary. Measuring? Depends on the pan. 2 cups mix for 9" x 9". Oh, boy... Thank you so much, Irene! PJH

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