These Strawberry Rhubarb Bars taste like summer in each bite! They have an irresistible crispy oat topping with a soft fruit filling. It’s the perfect afternoon snack or dessert to make when rhubarb is in season with a dollop of ice cream!
I still remember the first time (which was coincidentally the last time) that I tried rhubarb straight out of the garden. Now, I don’t mean in a pie or jam, I mean straight out of the garden with nothing else. Wow. My teeth hurt just thinking about it. Not one to quit, I’ve since tried rhubarb in many other delicious forms. As a girl from Northern Alberta where rhubarb is a thing, it remains one of my favourite nostalgic foods to this day.
Make Gluten Free Rhubarb Bars
It’s been a long time since I baked something gluten-free (mostly because our family doesn’t avoid it), so I figured I would embrace the challenge with the beautiful bunch of rhubarb that I had recently picked up at the market. I pass the most adorable local fruit stand around the corner every day that happened to have piles of PERFECT strawberries (the kind that actually taste like strawberries and aren’t the size of my head), so off to work I went.
If you are baking this for someone with a true gluten intolerance make sure that you pay attention to your ingredients and only purchase those that are labelled gluten-free, including your rolled oats and coconut.
As the weather warms up my head starts swirling with healthier summer dessert ideas. Living in Okanagan means that we get some serious summer heat, which can make it a bit challenging for serving desserts that need to be kept chilled. So for me, these bars are perfection. Grab some fresh local rhubarb and strawberries, keep scrolling for the recipe and get to it!
Summer Dessert Recipes
Summer is the perfect time for fruit-forward dessert like this one! Here are some other ideas:
If you make this recipe, be sure to tag me on Instagram with the hashtag #fraicheliving and leave a comment/rating below. I would love to know how you liked it!
Strawberry Rhubarb Bars
Strawberry Rhubarb Bars (Gluten-Free)
These gluten-free Strawberry Rhubarb Bars taste like summer in each bite! They have an irresistible crispy oat topping with a soft fruit filling. It’s the perfect dessert to make when rhubarb is in season with a dollop of ice cream!
- 3 cups diced rhubarb
- 3 cups sliced fresh or frozen strawberries
- 1/3 cup sugar
- 4 tablespoons water, divided
- 2 tablespoons corn starch
- 1 1/2 cups large flake oats*
- 1 cup sweetened shredded coconut*
- 1 cup raw almonds toasted & ground**
- 1 cup oat flour*
- 1 teaspoon baking powder
- 1/4 teaspoon. salt
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons honey
- 1/2 cup melted butter or coconut oil
- 1 teaspoon. vanilla
Make the Filling
In a medium saucepan over medium heat, combine the rhubarb, 2 tablespoons of the water, strawberries and sugar and simmer for approximately 10 minutes, until the rhubarb gets soft and starts to break down, stirring occasionally and adding a drizzle more water if needed to prevent it from scorching.
Combine the corn starch with the remaining 2 tablespoons of water and stir to dissolve. Pour the cornstarch mixture into the bubbling fruit mixture and simmer for 1-2 minutes, until it is thickened and no longer cloudy. Remove from the heat and set aside to cool.
Make the Oat Crumble
Preheat the oven to 350 F and line a lightly greased 9×13″ baking pan with parchment paper leaving extra to over hang the sides (I use a cooking spray for this step, it helps the parchment stick to the pan).
Combine all of the oat crumble ingredients together in a large bowl and stir well to combine. Press 2/3 of the oat mixture evenly into the bottom of the pan, and spread the cooled fruit mixture using a rubber spatula on top. Sprinkle the remaining 1/3 oat mixture evenly on top of the bars and bake for approximately 35-40 minutes, until the bars are golden brown. Remove from the oven and cool before serving.
Once cooled, remove the bars from the pan (using the overhanging parchment to pull them out) and cut the bars with a good quality sharp knife. Serve on their own or with a small scoop of ice cream. Store the bars in the fridge, covered, for up to 5 days or frozen for up to 1 month.
*Make sure that you buy certified gluten-free versions of these ingredients if you are baking for someone with a gluten intolerance
**I use a mini food processor to grind my almonds and lightly toast them (whole) in a dry frying pan over low heat until fragrant