Description
Craving a dessert that’s the perfect balance of sweet strawberries, tart rhubarb, and a nutty, oat-filled crumble? These Strawberry Rhubarb Bars are your ideal treat! With a buttery, gluten-free crust and topping, and a vibrant fruit filling, these bars are a delightful mix of textures and flavors.
Ingredients
For the Fruit Filling
- Diced Strawberries (1 cup): Add sweet, juicy flavor.
- Diced Rhubarb (1 cup): Brings tartness to balance the sweetness.
- Cornstarch (1 teaspoon): Thickens the filling for a jammy texture.
- Lemon Juice (½ teaspoon): Enhances the tartness and brightens the flavors.
- Maple Syrup (½ teaspoon): Lightly sweetens the filling naturally.
- Vanilla (¼ teaspoon): Adds a warm, sweet note.
For the Crumble Crust and Topping
- Whole Rolled Oats (⅔ cup, plus more for garnish): Provide a chewy, hearty texture (use certified gluten-free for gluten-free diets).
- Chopped Walnuts (⅔ cup): Add crunch and nutty flavor.
- Almond Flour (½ cup): Creates a tender, gluten-free base.
- Brown Sugar (½ cup): Sweetens the crumble with a caramel-like depth.
- Ground Flaxseed (¼ cup): Adds structure and a nutty flavor.
- Cinnamon (1 teaspoon): Brings warm, cozy spice.
- Sea Salt (heaping ¼ teaspoon): Balances the sweetness.
- Firm Coconut Oil (2 tablespoons, plus more for greasing): Binds the crumble and adds richness.
- Water (1½ tablespoons): Helps the crumble come together.
Substitutions and Variations
- Strawberries/Rhubarb: Swap with raspberries, blueberries, or peaches for a different fruit combo (maintain 2 cups total).
- Cornstarch: Use arrowroot powder for a similar thickening effect.
- Maple Syrup: Replace with agave nectar or honey (if not strictly vegan).
- Oats: Use gluten-free quick oats for a softer texture, but avoid instant oats.
- Walnuts: Substitute with pecans, almonds, or sunflower seeds for a nut-free version.
- Almond Flour: Swap with oat flour or gluten-free all-purpose flour.
- Coconut Oil: Use vegan butter or melted plant-based margarine.
- Add-Ins: Mix ¼ cup shredded coconut or chocolate chips into the crumble for extra flavor.
Instructions
Step 1: Prep the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper, allowing overhang for easy removal. Lightly spray the exposed pan sides with nonstick cooking spray.
Tip: Parchment overhang makes lifting the bars out easier for clean slicing.
Step 2: Make the Fruit Filling
- In a medium bowl, mix 1 cup diced strawberries, 1 cup diced rhubarb, 1 teaspoon cornstarch, ½ teaspoon lemon juice, ½ teaspoon maple syrup, and ¼ teaspoon vanilla until evenly combined.
Tip: Dice the strawberries and rhubarb into small, uniform pieces for even cooking.
Step 3: Make the Crumble
- In a food processor, combine ⅔ cup whole rolled oats, ⅔ cup chopped walnuts, ½ cup almond flour, ½ cup brown sugar, ¼ cup ground flaxseed, 1 teaspoon cinnamon, and a heaping ¼ teaspoon sea salt. Pulse until just combined.
- Add 2 tablespoons firm coconut oil and pulse again until crumbly.
- Add 1½ tablespoons water and pulse briefly to bring the mixture together.
Tip: Don’t over-process; the crumble should be coarse and slightly sticky.
Step 4: Form the Crust
- Press ⅔ of the crumble mixture firmly into the bottom of the prepared baking pan to form an even crust.
- Bake for 20–25 minutes, until golden brown and firm.
- Remove from the oven and let cool for 15 minutes.
Tip: Press the crust tightly with the back of a spoon to ensure it holds together when sliced.
Step 5: Assemble and Bake
- Spread the fruit filling evenly over the cooled crust.
- Sprinkle the remaining ⅓ of the crumble mixture over the fruit filling.
- Garnish with a small handful of whole rolled oats for texture.
- Bake for an additional 20 minutes, until the fruit is soft and the crumble topping is lightly crisp.
Tip: Check that the fruit is bubbly and soft to ensure the filling is fully cooked.
Step 6: Cool and Serve
- Let the bars cool completely in the pan before slicing to ensure clean cuts.
- Use the parchment overhang to lift the bars out, then slice into squares or rectangles.
- Serve at room temperature or chilled.
Tip: Refrigerate for 30 minutes before slicing if you want extra clean edges.