Strawberry-Rhubarb Crisp Bars (GF/DF)
These bars are incredible. They taste like a dessert but are healthy.
They are low in sugar, chock full of whole grain oats - a great dessert option
to bring to a party and the leftovers make for a quick snack to pair with a
shake in the morning. Plus the entire recipe is made in the same pan you bake
them in. No fuss, no mess! As someone who loves to bake and who also HATES
cleaning up after myself when I’m done, this is recipe is perfect. Plus, the
recipe is easily adapted to fit the changing seasons or your taste preferences.
If you’re not a strawberry-rhubarb person, try it with peaches or nectarines
and blueberries or apples and cranberries for a great fall treat. Whatever way
you like it, it’s just good.
Strawberry-Rhubarb Crisp Bars
Ingredient:
1 c. whole grain old
fashioned oats (gluten-free option)
1/2 c. (plus up to 2 Tbls extra) flour (gluten-free or whole wheat)
1/3 c. light brown sugar (coconut sugar is a great, lower glycemic option)
¼ tsp salt
6 Tbls unsalted butter, melted
1 tsp cornstarch (optional, but helps firm up the filling)
1 Tbls lemon juice
1/2 Tbls granulated sugar, divided (I use monk fruit sweetener)
1 cup small-diced rhubarb (about 2 medium stalks)
1 cup small-diced strawberries
1/2 c. (plus up to 2 Tbls extra) flour (gluten-free or whole wheat)
1/3 c. light brown sugar (coconut sugar is a great, lower glycemic option)
¼ tsp salt
6 Tbls unsalted butter, melted
1 tsp cornstarch (optional, but helps firm up the filling)
1 Tbls lemon juice
1/2 Tbls granulated sugar, divided (I use monk fruit sweetener)
1 cup small-diced rhubarb (about 2 medium stalks)
1 cup small-diced strawberries
Directions:
1. Heat oven to 375 degrees F. Line the bottom
and two sides of an 8x8” square baking pan with parchment paper. (No greasing
needed.)
2. Wash and dice/cut berries.
3. Place oats, flour, brown sugar and
salt in the bottom of the baking pan and mix.
4. Pour melted butter over the dry
ingredients and stir until clumps form. If the clumps feel soft or look overly
damp, add the remaining 2 Tbls of flour. Set aside ½ cup of the crumble
mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.
5. Spread half the fruit over the crust.
Sprinkle it evenly with cornstarch, then lemon juice, and ½ Tbls of granulated
sugar. Spread the remaining fruit over this, and top with second ½ Tbls of sugar.
6. Scatter the crumb mixture you previously set aside over the fruit and
bake for 30-40 minutes (firmer fruits will take longer), until the fruit is
bubbly and crisp portion is golden and smells toasty and amazing.
7. Let it cool in the pan; you can do this in the
fridge, where they become crisp once chilled (less so at room temperature).
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