These Strawberry Rhubarb Bars style like summer season in every chunk! They’ve an irresistible crispy oat topping with a comfortable fruit filling. It’s the right afternoon snack or dessert to make when rhubarb is in season with a dollop of ice cream!
I nonetheless keep in mind the primary time (which was coincidentally the final time) that I attempted rhubarb straight out of the backyard. Now, I don’t imply in a pie or jam, I imply straight out of the backyard with nothing else. Wow. My tooth harm simply eager about it. Not one to stop, I’ve since tried rhubarb in lots of different scrumptious kinds. As a woman from Northern Alberta the place rhubarb is a factor, it stays considered one of my favorite nostalgic meals to this present day.
Make Gluten Free Rhubarb Bars
It’s been a very long time since I baked one thing gluten-free (largely as a result of our household doesn’t keep away from it), so I figured I might embrace the problem with the gorgeous bunch of rhubarb that I had not too long ago picked up on the market. I go probably the most lovely native fruit stand across the nook daily that occurred to have piles of PERFECT strawberries (the type that really style like strawberries and aren’t the dimensions of my head), so off to work I went.
If you’re baking this for somebody with a real gluten intolerance just be sure you take note of your components and solely buy these which are labelled gluten-free, together with your rolled oats and coconut.
Because the climate warms up my head begins swirling with more healthy summer season dessert concepts. Residing in Okanagan signifies that we get some severe summer season warmth, which may make it a bit difficult for serving desserts that have to be stored chilled. So for me, these bars are perfection. Seize some recent native rhubarb and strawberries, preserve scrolling for the recipe and get to it!
Summer season Dessert Recipes
Summer season is the right time for fruit-forward dessert like this one! Listed below are another concepts:
If you happen to make this recipe, remember to tag me on Instagram with the hashtag #fraicheliving and depart a remark/ranking beneath. I might like to know the way you preferred it!
Strawberry Rhubarb Bars
Strawberry Rhubarb Bars (Gluten-Free)
These gluten-free Strawberry Rhubarb Bars style like summer season in every chunk! They’ve an irresistible crispy oat topping with a comfortable fruit filling. It’s the right dessert to make when rhubarb is in season with a dollop of ice cream!
- 3 cups diced rhubarb
- 3 cups sliced recent or frozen strawberries
- 1/3 cup sugar
- 4 tablespoons water, divided
- 2 tablespoons corn starch
- 1 1/2 cups massive flake oats*
- 1 cup sweetened shredded coconut*
- 1 cup uncooked almonds toasted & floor**
- 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 warmth, mix the rhubarb, 2 tablespoons of the water, strawberries and sugar and simmer for about 10 minutes, till the rhubarb will get comfortable and begins to interrupt down, stirring often and including a drizzle extra water if wanted to forestall it from scorching.
Mix the corn starch with the remaining 2 tablespoons of water and stir to dissolve. Pour the cornstarch combination into the effervescent fruit combination and simmer for 1-2 minutes, till it’s thickened and not cloudy. Take away from the warmth and put aside to chill.
Make the Oat Crumble
Preheat the oven to 350 F and line a frivolously greased 9×13″ baking pan with parchment paper leaving further to over grasp the edges (I exploit a cooking spray for this step, it helps the parchment persist with the pan).
Mix all the oat crumble components collectively in a big bowl and stir effectively to mix. Press 2/3 of the oat combination evenly into the underside of the pan, and unfold the cooled fruit combination utilizing a rubber spatula on prime. Sprinkle the remaining 1/3 oat combination evenly on prime of the bars and bake for about 35-40 minutes, till the bars are golden brown. Take away from the oven and funky earlier than serving.
As soon as cooled, take away the bars from the pan (utilizing the overhanging parchment to tug them out) and reduce the bars with an excellent high quality sharp knife. Serve on their very own or with a small scoop of ice cream. Retailer the bars within the fridge, coated, for as much as 5 days or frozen for as much as 1 month.
*Just be sure you purchase licensed gluten-free variations of those components in case you are baking for somebody with a gluten intolerance
**I exploit a mini meals processor to grind my almonds and frivolously toast them (entire) in a dry frying pan over low warmth till aromatic