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!
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 mouth hurts just thinking about it. Not that it deterred me a single bit. It remains one of my favourite nostalgic foods.
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.
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 (i.e.: anything with ice cream).
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 (the unsweetened coconut is usually a good bet, just make sure you read the ingredients).
Strawberry Rhubarb Bars (Gluten-Free)
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!
Ingredients
- 3 cups diced rhubarb
- 2 tablespoons water
- 3 cups sliced fresh or frozen strawberries
- 1/3 cup sugar
- 2 tablespoons corn starch
- 2 tablespoons water
- 1 cup sweetened shredded coconut*
- 1 cup almonds toasted & ground**
- 1 1/2 cups large flake oats*
- 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
Instructions
- In a medium saucepan over medium heat, combine the rhubarb and 2 Tbsp. of water and simmer for approximately 5-10 minutes, until the rhubarb gets soft and starts to break down. Add the strawberries and the sugar and cook for another 5 minutes until the strawberries start to get soft and break down as well.
- Combine the corn starch with the remaining water and dissolve. Pour the cornstarch mixture into the fruit and simmer for 1-2 minutes, until it is thickened and transparent. Set aside to cool.
Preheat the oven to 350 F and line a lightly greased 9x13" baking pan with parchment paper (I use soft tub margarine for this step, it helps the parchment stick to the pan).
- Combine all of the remaining 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 fully 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.
Recipe Notes
*Make sure that you buy labelled 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
Tori, thanks for all the great recipes & I cannot wait to try this!
When I read your story with the recipe I could not help but laugh & remember when I was a young teenager & visiting at my aunt & uncle’s farm in Southern SK, one day I was picking rhubarb for them & decided that I liked it raw & continued to eat & eat & eat…
Guess what? I completely lost my taste buds for a month or maybe a bit longer. I was just horrified at the fact of not ever being able to taste food again! Haha… Luckily they eventually sorted themselves out but for sure never ever will do that again… #loverhubarb
Oh my gosh Shelley! That’s CRAZY!!! I can’t believe you lost your taste buds for that long! Yes I suppose a person wouldn’t do that twice hey? Glad it didn’t turn you off of rhubarb forever either:) Have a great weekend! Tori
I made these last night and they are so good! Thanks for sharing the recipe!
Oh my goodness!! I can’t wait to try these!
Can’t wait to make this tomorrow! Prepped the berries and rhubarb tonight. Every recipe I’ve made of yours is perfect! Thanks for sharing a wonderful rhubarb recipe at the perfect time 😉
Brittany thank you so much that is so sweet of you to say that! Please let me know how they turned out!
Love these! Found you through Pinterest and I’m also in Kelowna 🙂 These bars have become my go-to recipe for using up extra rhubarb that I froze. My hubby who doesn’t eat sweets also loves them because of the tartness of the rhubarb.
Thank you Gabrielle I really appreciate the feedback neighbour;). Have an awesome day!! Tori