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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!

Course Baking, Dessert
Keyword Baking, bars, rhubarb, Strawberry
Servings 24 bars
Author Fraîche


  • 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


  1. 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.
  2. 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.
  3. 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).

  4. 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.
  5. 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