Not much to say on this particular one as I’m worried that I’m coming down with a summer cold (or it’s just particularly bad allergies), and that Saturday welcomed us into summer and now I want all the melon, iced beverages, and wind in my hair while driving.
As my first official summer recipe, just indulge me while I smash all the fruit into beautiful bars instead of pie because pie is harder and messier and for some reason pie bars just sound more seasonal. These were so juicy, crumbly in a good way – without falling apart, and flavorful from the tart rhubarb I was gifted from a friend’s overflowing garden.
Make this for your 4th of July picnic, and invite me? My inspiration is from my favorite almond date bars, but these bars are softer, fruity, and can easily be topped with ice cream and eaten with a fork.
- 2 cups fresh strawberries
- 1 and ½ cups diced rhubarb
- 1 tablespoon sugar
- ¼ cup water
- 1 tablespoon cornstarch + 1 tablespoon cold water
- 1 and ½ cups rolled oats
- 1 and ½ cups flour
- ¼ teaspoon salt
- ¼ cup coconut sugar
- ½ cup melted butter
- 1 tablespoon olive oil
- Optional: additional sliced strawberries + blueberries for topping, whipped cream
- Slice strawberries and rhubarb.
- Combine with 1 tablespoon sugar and ¼ cup water on the stove, cooking for 10 minutes on medium-low heat.
- In a separate bowl, whisk 1 tablespoon cornstarch into 1 tablespoon cold water, and then whisk it into the strawberry rhubarb filling (adding it directly to the hot liquid will clump the cornstarch).
- Let the filling mixture cool on the stove or in the fridge to speed up the process and preheat the oven to 350.
- Mix the oats, flour, salt, and sugar together, and then drizzle in melted butter and olive oil. Knead it with your hands and then pack ¾ the crust mixture into the bottom of a 8x8 pan, covered in parchment paper. Prebake the crust for 5 minutes.
- Once the crust is prebaked, spread the cooled strawberry rhubarb paste on top. Add the additional crust mixture by crumbling it on top, a sliced strawberry or two, and a few blueberries, pressing gently to secure.
- Bake for 20 minutes at 350 and let them cool completely before slicing.
Serve warm or at room temperature topped with a scoop of vanilla ice cream. You can definitely pick the bars up if serving at a picnic, etc.
Store in the fridge to keep leftovers firm.
Marisa
Cassie says
I seriously need to buy rhubarb… I bought some then didn’t use it and had to throw it out! 🙁 This looks divine, love how little sugar there is in it, too!
Marisa says
You can definitely freeze rhubarb already chopped up next time so it doesn’t go bad! I learned that after seeing my grocery store carry it frozen. Yes, there is little need for sugar with all the delicious juicy fruit!
Erin @ The Almond Eater says
Ok these look awesome but I hope you feel better! Pesky allergies– either way get some rest love!
Marisa says
Thanks – I am feeling much better today! The bars helped since I had them to snack on 😉
Farrah says
I have yet to purchase rhubarb, but this looks so good. I need to raid my local farmers’ market! *-* Pinning for future use!
Heather @ Sweet Precision says
Rhubarb is one of my favorite spring and summer fruits to cook with! Your bars look wonderfully moist and crumbly. This would be perfect to bring to a picnic!
Marisa says
Yes, promise you’ll invite me? 🙂
Lindsay @ The Lean Green Bean says
pinned! totally drooling over these. They look fantastic
Marisa says
Thanks for pinning, Lindsay!
Jessica @ Nutritioulicious says
mmm…those look amazing!
Marisa says
They were!! Let me know if you get around to trying out the recipe!
Meme says
woah these look incredible! I’ve never actually made anything rhubarb but these are inspiring me to look for some at the grocery. And I am super impressed with how little sugar is in there!
Marisa says
Thanks Meme! You definitely need to try it out- it’s pretty tart and strange on its own but in jam and desserts, it adds an awesome layer of flavor!
dina says
i love berries. these bars look great!
Marisa says
Thanks Dina! Summer berries are the best 🙂