Strawberry rhubarb pie used to be my favourite dessert. Any time we had pie I would always ask for it. It’s such a treat during rhubarb season! I sadly did not have time to bake anything when rhubarb first came out this year, but I froze my stash and have finally gotten around to baking. Because really… you can have strawberry rhubarb ANY time of year!
These bars are made with whole wheat flour and oats for a hearty treat full of fibre. Look for vibrant pink rhubarb as it will be a nicer colour in your finished bars, although the more green coloured stalks work just as well in this recipe.
You can even swap in any fruit you wanted for the filling. I can see peaches working VERY well in this!
Give it a try! Happy baking.
Strawberry Rhubarb Crumble BarsPrint Recipe
- 1 1/4 cup rolled oats
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 1/3 cup melted butter
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- Rhubarb Compote:
- 2 - 2 1/2 cups chopped rhubarb
- juice of 1 lemon
- 1/4 cup sugar
- 2 teaspoons cornstarch
- Strawberry Filling:
- 2 cups frozen strawberries
- 1/2 teaspoon cinnamon
- 2 tablespoons cornstarch
Preheat oven to 375 degrees F. Grease a baking sheet with butter and line with parchment paper.
Mix together all of the crust ingredients in a bowl. It should just hold together. If too dry, add 1 more tablespoon butter or lemon juice.
Press 1/2 of the crust mixture into the bottom of the pan.
Prepare the rhubarb compote by placing the rhubarb, lemon juice, and sugar in a pot. Bring to a boil and cook until the rhubarb has softened. Add the cornstarch and stir until the mixture has thickened. You should have about 1 cup once cooked down.
Add the strawberries to the rhubarb and mix in. Add the cinnamon and cornstarch.
Spread the berry rhubarb mixture on top of the bottom crust. Sprinkle the remaining crust on top of the fruit evenly.
Bake for 35-40 minutes or until the top is golden. Set aside to cool before removing from pan and cutting into 16 squares.