Oh hey. It’s rhubarb season.
Hey, rhubarb! Come with me to my kitchen. It’s gonna be so fun. We’re going to play with your pals strawberry and rolled oats and make a really delicious treat for my friends. Trust me, you don’t wanna miss out.
Don’t act like you don’t talk to your food, too. Sheesh.
These bars were inspired by all of the insanely delicious berries and rhubarb at the store right now. It’s that time of year for all the spring and summertime treats loaded with fruit.
Who’s with me?!
This recipe is simple, requiring just 10 basic ingredients.
Plus, they’re vegan, gluten free, naturally sweetened, and made with coconut oil! Healthier treats for the win (hands raised emoji).
The crust is my go-to almond and oat crust, sweetened with coconut sugar and formed with coconut oil.
The filling is made with rhubarb and berries, orange juice, coconut sugar, and cornstarch for thickening.
And the topping is a simple mixture of gluten free oats and flour, coconut oil, and coconut sugar.
Are you sensing a theme here? I love coconut sugar and oil like whoa.
The result is a crust reminiscent of graham crackers (I KNOW) topped with super fruity, tart-sweet filling and crunchy oat crumble.
I hope you all love these bars! They’re the perfect treat for spring and summertime, and can be easily adapted with whatever fruit you have on hand. I can’t wait to make an inspired version with apple and/or pumpkin next fall (cat holding face emoji).
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram, because, obviously I want to see my delicious treats in your kitchen. Cheers, friends!
- 1 cup (90 g) gluten free rolled oats
- 1 cup (112 g) raw almonds
- 1/4 tsp sea salt
- 3 Tbsp (24 g) coconut sugar*
- 4 1/2 Tbsp (68 g) coconut oil, melted
- 2 heaping cups (~250 g) rhubarb, stems removed, chopped into 1/2 inch pieces
- 1 heaping cup (~175 g) berries (such as strawberries or raspberries), large pieces chopped
- 1/4 cup (60 ml) orange juice
- 2 Tbsp (24 g) coconut sugar, plus more to taste
- 1 Tbsp (7 g) cornstarch
- 3 Tbsp (36 g) coconut sugar
- 2 Tbsp (22 g) gluten free flour (DIY blend or Bob’s Red Mill 1:1 Gluten Free Blend)
- 1/4 cup (23 g) gluten free rolled oats
- 1 1/4 Tbsp (17 g) coconut oil
- Preheat oven to 350 degrees F (176 C) and line an 8×8-inch baking dish with parchment paper.
- Add oats, almonds, sea salt, and coconut sugar to a food processor or high speed blender and pulse into a fine meal, making sure no large pieces remain.
- Add melted coconut oil and pulse to incorporate. It should form a loose dough that forms when squeezed between two fingers. Add more melted oil if too dry.
- Spread the mixture into the lined baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass).
- Bake for 15 minutes, then increase heat to 375 degrees F (190 C) and bake for 5 minutes more, or until the crust is fragrant and the edges are slightly golden brown. Set aside.
- In the meantime, add rhubarb, strawberries, orange juice, coconut sugar and cornstarch to a medium saucepan and warm over medium-low heat until slightly softened and bubbly – about 5-7 minutes. Stir frequently to prevent sticking, then remove from heat and set aside.
- Next prepare crumble by adding all ingredients to a small mixing bowl and using a fork or your fingers to mix ingredients into a crumble. Set aside.
- Add strawberry-rhubarb mixture to the pre-baked crust and spread into an even layer. Then top with crumble topping and spread evenly to cover fruit.
- Reduce oven heat back to 350 degrees F (176 C) and bake for another 15-20 minutes, or until the strawberry topping is warm and bubbly and the crumble is golden brown.
- Remove squares from oven and let cool completely – 1-2 hours. Once cooled, gently lift bars from pan and slice into 9 even squares, or 10 bars.
- These should be firm enough to pick up and eat with your hands, but are best enjoyed with a fork and plenty of coconut whipped cream or Vanilla Bean Coconut Ice Cream!
- Store leftovers in a well-sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month.
*Crumble topping adapted from my 1-Bowl Pumpkin Muffins.