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 

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.   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).

8.   Cut into squares. Store leftovers in fridge. 


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