Description
These Strawberry Rhubarb Bars are a delightful and healthy summer dessert and snack, featuring a naturally sweet and tangy fruit filling made from fresh strawberries and rhubarb. The bars have a crunchy crumble made with oats, almond flour, walnuts, and coconut oil, making them both gluten-free and vegan. Perfectly balanced with cinnamon and a hint of maple syrup, these bars offer a nutritious treat suitable for various dietary preferences.
Ingredients
Fruit Filling
- 1 cup diced strawberries
- 1 cup diced rhubarb
- 1 teaspoon cornstarch
- ½ teaspoon lemon juice
- ½ teaspoon maple syrup
- ¼ teaspoon vanilla extract
Crumble Crust and Topping
- ⅔ cup whole rolled oats, plus more for garnish
- ⅔ cup chopped walnuts
- ½ cup almond flour
- ½ cup brown sugar
- ¼ cup ground flaxseed
- 1 teaspoon cinnamon
- heaping ¼ teaspoon sea salt
- 2 tablespoons firm coconut oil, plus more for greasing
- 1½ tablespoons water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly spray the exposed sides with nonstick cooking spray to prevent sticking.
- Make the Fruit Filling: In a medium bowl, combine the diced strawberries, diced rhubarb, cornstarch, lemon juice, maple syrup, and vanilla extract. Mix well to coat the fruit evenly; this mixture will thicken as it bakes, creating a luscious filling.
- Prepare the Crumble: Using a food processor, pulse together the rolled oats, chopped walnuts, almond flour, brown sugar, ground flaxseed, cinnamon, and sea salt just until combined. Add the firm coconut oil and pulse again until the mixture starts to come together. Add the water and pulse once more, ensuring the crumble holds together when pressed.
- Form and Bake the Crust: Press about two-thirds of the crumble mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 20 to 25 minutes until the crust is golden brown and firm to the touch. Remove from the oven and allow to cool for 15 minutes.
- Add Filling and Topping: Spread the fruit filling evenly over the cooled crust. Sprinkle the remaining crumble mixture over the top and garnish with additional rolled oats for texture and visual appeal.
- Final Bake and Cool: Return the pan to the oven and bake for another 20 minutes until the fruit filling is soft and bubbling and the topping is lightly crisp. Remove from the oven and let the bars cool completely before slicing to ensure neat cuts. Store any leftovers covered in the refrigerator.
Notes
- You can substitute chopped pecans or almonds for walnuts if preferred.
- Make sure the rhubarb is fresh and not too woody for the best texture and flavor.
- For a sweeter filling, increase maple syrup slightly but be cautious not to add too much liquid as it affects the crumble texture.
- Bars can be stored in an airtight container in the refrigerator for up to 5 days.
- These bars are perfect served chilled or at room temperature.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American