Strawberry Rhubarb Bars Gluten Free
Like a healthier, handheld version of strawberry rhubarb pie. With an oat crust, made with coconut oil and sweetened with maple syrup. A strawberry rhubarb center, and crumbly coconut oat topping.
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Servings: 9
Equipment
- 8 by 8 baking dish
- parchment paper
- food processor
- medium bowl
Ingredients
For the base and crumble topping
- 2 cups oats
- ½ cup gluten-free flour all-purpose or whole wheat flour may be used
- ½ cup coconut oil melted
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup shredded coconut unsweetened
For the filling
- 2 cups strawberries hulled, and thinly sliced
- 2 cups fresh rhubarb thinly sliced
- 4 tbsp cane sugar or coconut sugar
- 1 tbsp cornstarch
Instructions
- Preheat oven 350°F.Line the baking dish with parchment paper. Set aside.
- In a food processor, add oats then pulse until fine and a flour-like consistency.Add flour, coconut oil, maple syrup, vanilla, and salt. Pulse until completely mixed.
- Press a little over ½ of the mixture into the bottom of the lined baking dish. Bake 12-15 minutes.
- Meanwhile, prepare the filling. In a medium bowl, add strawberries, rhubarb, sugar, and cornstarch. Mix until completely incorporated. Pour the filling over the crust.
- Add shredded coconut to the rest of the crumble. Pulse or stir to combine.Sprinkle crumble over the fruit layer, pressing the mixture down into the sides and top.
- Bake approximately 35 minutes or until the top is golden.Let cool completely before slicing into bars and refrigerate at least an hour prior to serving.
- Store in an airtight container in the refrigerator for 3-4 days.
Notes
Test your strawberries for sweetness, if they are tart, add 1-2 tablespoon sugar.
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