Crumbly, gluten free and vegan strawberry rhubarb bars spiced with a hint of ginger.
Is it just me or has this summer year been flying by? How it it almost August? When I used to work in retail now would be the time that we would have to start whipping out the fall decorations and before you know it Christmas is right around the corner. Ridiculous, I know.
That all being said, my window of opportunity for cooking with the seasonal summer fruits and vegetables is growing smaller. I’ve been trying to get in as many berries, melon, and summer squash as I can while it’s still nice.
Rhubarb has been on my culinary to do list for quite some time now. Growing up in Arizona, I never really saw much rhubarb since the desert climate isn’t exactly suitable for growing it. So when I started seeing the bright red and pink stalks taking up real-estate in the produce section of every grocery store I got excited thinking about all the things I could make with it. Before rhubarb season officially comes to an end, I wanted to make these.
A couple of things I learned about rhubarb while making these:
1. Rhubarb is a vegetable. Rhubarb is just a wanna be fruit. Looking at them it makes sense because they look like celery stalks, but I always saw them pictured with berries or in lemonade in some type of dessert – I assumed they were too.
2. The color of the stalk doesn’t actually indicate ripeness. Different colors just mean that they are different types of rhubarb. The way to know when it’s ready to eat is based on the the thickness of the stalk is at least 1/2 an inch to 1 inch thick.
3. The leaves are poisonous because of the high levels of oxalate – so don’t ever be tempted to eat them no matter how deliciously green they look.
This recipe is loosely adapted from these Strawberry Rhubarb Bars found over at thekitchn.com. I say loosely because I played around with the recipe until I was able to come up with a gluten free, dairy free, and egg free. I also threw a bit of fresh ginger in for good measures because ginger makes everything better (and I needed to use it up before it went bad).
Hopefully it’s not too hot for you all to use your ovens to make this because I wouldn’t want you to miss out having one of these. The weather has been nothing but rain and clouds the past week so I’ve still been able to enjoy the perks of having an oven. If it is actually hot for you this summer, I suggest you cool down and enjoy these strawberry rhubarb bars topped with a bit of vanilla ice cream.
So, since rhubarb is actually a vegetable, these are healthy, right? I’m pretty sure that means these should count as at least one of your five a day – strawberries, rhubarb, ginger. I think I’ve just created a super food. You’re welcome, and enjoy!
FACEBOOK | INSTAGRAM | PINTEREST
Don’t forget to #asaucykitchen on instagram if you try these strawberry rhubarb bars! I’d love to see what you make with it! You can also post your pictures to my facebook page!
Strawberry Rhubarb Bars (Gluten Free & Vegan)
Ingredients
Fruit Filling
- 1 1/2 cups | 6 oz strawberries, hulled and chopped
- 2 cups | 8 oz rhubarb cut into 1/3 inch pieces or smaller
- 1 tablespoon | 15 ml freshly squeezed lemon juice
- 1 tablespoon | about 1 inch ginger minced
- 1 1/2 tablespoons | 25 grams coconut sugar or cane sugar
Base & Crumb Topping
- 1 1/4 cup | 160 grams gluten free flour
- 1 1/4 cup | 105 grams certified gluten free oats
- 3/4 cup | 170 grams coconut sugar ( or 150 grams brown sugar)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 3/4 cup | 157 grams melted coconut oil*
Instructions
- Combine the strawberries, rhubarb, lemon, ginger, and sugar for the filling in a medium sized bowl, stir slightly and set aside until later.
- Preheat your oven to 350°F/180°C.
- In a large bowl whisk together the oats, flour, sugar, salt, and cinnamon. Stir in the melted coconut oil until combined. Measure out about 3/4 of the dough and press into the bottom of a greased or lined 8x8in square pan. Bake for 10 minutes.
- Strain your fruit mixture to get rid of the excess liquid and then spoon the mixture evenly onto of the partially baked crust. Take the remaining 1/4 of the dough and sprinkle it over the top of the fruit making sure to cover the majority of the surface. Place the pan back in the oven and bake for an additional 40 minutes or until the top comes out golden brown.
- Cool for at least 10 minutes before cutting into slices and store in an airtight container for up to five days.
Notes
You can replace the coconut oil with butter if you can use dairy
Nutrition Information:
Yield:
16Serving Size:
barAmount Per Serving:Calories: 179 Saturated Fat: 8g Sodium: 91mg Carbohydrates: 20g Fiber: 2g Sugar: 6g Protein: 2g
Heather Nye says
8th May 2017 at 1:31 amjust a thought…instead of throwing out excess juice, what if I add a starch (tapioca or corn) to thicken it up and then spread it over the crust. Think it would work?
Sarah says
8th May 2017 at 9:53 amThat sounds like a great idea! If you use cornstarch you’ll need to heat up the sauce so that it thickens properly. I believe tapioca starch does better thickening at lower temperatures though so you can always try that to save the extra step of heating up the fruit. Hope that helps!
haysas says
19th February 2017 at 11:51 pmTwo things, when do you add lemon? You have it listed in the ingredients, however don’t tell me when to add. I assume to the rhubarb and sugar? Also there is a typo, “bake” instead of back.
Thanks!
Sarah says
20th February 2017 at 12:11 amAww, sorry about that! My brain has the tendency to skip words when I’m typing! You’re right about when to dd it – along with the rhubarb & ginger. Also – thank you for pointing out my typo!
Vivienne Conway says
21st September 2016 at 12:57 amWondering about the Gf oats. Is this the same as steel cut oats? I’m in Australia so sometimes we don’t get the same products.
Sarah says
22nd September 2016 at 9:56 amHi Vivienne! I used rolled oats and used quick instant oats, but I’ve never used steel cut for this recipe. Steel cut usually takes longer to cook because it’s not as processed as rolled or instant, so I’m not sure how that might affect the cooking time here
laura@motherwouldknow says
26th April 2016 at 3:50 pmI’ve been trying to learn how to take advantage of rhubarb when it’s available. I came to love this tart veggie-wanna be fruit only late in life, and I’m falling hard for it. Love this take on the strawberry-rhubarb combo too.
Sarah says
26th April 2016 at 10:39 pmThanks Laura! I think the strawberry/rhubarb combo is probably my favorite way to enjoy it
Michele @ Two Raspberries says
4th August 2015 at 11:57 pmthese look amazing! that crumbly topping looks so tasty! and I totally love that this is vegan and GF 😉 YUM!
Sarah says
5th August 2015 at 9:56 amThanks, Michele! The crumbly top is my favorite part 🙂
Rachel @ athletic avocado says
2nd August 2015 at 5:29 pmstrawberry-rhubarb is one of my fav combos!!
Sarah says
3rd August 2015 at 9:53 amI’m definitely a fan now!
Agata says
2nd August 2015 at 1:07 pmThese bars sound perfect and they look great too!
Thank you so much for the inspiration.
Sarah says
2nd August 2015 at 1:56 pmMy pleasure! Thank you!
shobelyn says
1st August 2015 at 4:31 pmHaven’t tried rubarb and now I am curious.
Sarah says
1st August 2015 at 5:39 pmBefore this I had never had any. Definitely a fan now – it’s quite tangy which is why it goes well with strawberries or other sweet fruits to balance it out
Jane says
1st August 2015 at 9:58 amI just love the combination of rhubarb and strawberry, so yummy. Your bars look wonderful, excited to try your recipe! Yummed and pinned!
Sarah says
1st August 2015 at 10:29 amThank you so much, Jane!
Jenn says
31st July 2015 at 10:28 pmWow, these look so good! I love the strawberry rhubarb combo. And those crumbly tops….to die for!
Sarah says
31st July 2015 at 11:30 pmCrumbly top desserts are the best – thanks, Jenn!
Shashi at RunninSrilankan says
31st July 2015 at 4:16 pmI have always been a fan of strawberry and rhubarb – but, when a stresal like topping and ginger and coconut oil are involved – why – seconds has to happen!
Sarah says
31st July 2015 at 5:24 pmThanks, Shashi! I’m so with you there – probably why these lasted less than a full day in our house. So worth every bite!
Shivani Saxena says
31st July 2015 at 12:56 pmI love rhubarbs!!and your recipe awesome.
Sarah says
31st July 2015 at 2:08 pmThank you, Shivani 🙂
Sarah says
31st July 2015 at 12:21 pmThank you! And I know, right? Where’s the time going?
Germaine says
31st July 2015 at 12:00 pmThis looks delicious. I will give it a try. Beautiful photos.
Sarah says
31st July 2015 at 12:20 pmThanks, Germaine!
MyCookingSerects.com Krystallia Giamouridou says
31st July 2015 at 11:34 amStrawberry and ruhbarb is the best combination!
Sarah says
31st July 2015 at 12:22 pmI can see why there are so many recipes that combine the too – they really balance each other out!
Adriana says
29th July 2015 at 4:27 pmOh my gosh, these look delicious! Great pictures, thanks for the recipe.:)
Sarah says
29th July 2015 at 6:21 pmThanks, Adriana! My pleasure 🙂
allie @ Through Her Looking Glass says
29th July 2015 at 10:38 amDear Sarah, I was lucky enough to be given a large bag of rhubarb back at the beginning of summer. I had all kinds of exciting plans for it, including a crumble similar to yours. Well things got busy and it never happened. Now I’m seeing your crumble and I must have it! Love your version, especially the ginger! Yum!
Sarah says
29th July 2015 at 6:45 pmAww, thanks Allie! That makes me so happy to hear. I think I’m going to have to go buy some more rhubarb because we’re just about out of the bars now and I can’t have that. Hope you like them as much as we did over here!