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Strawberry Rhubarb Bars


serves 8 - 12

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Rate this recipe 4.3/5 (7 Votes)


  • Crust:
  • 1.5 cups whole raw almonds
  • 1.5 cups regular oats (for Gluten-free, use GF oats)
  • 1/2 tsp kosher salt
  • 1 cup raisins, soaked for at least an hour
  • 1/4 cup coconut oil
  • Filling:
  • 1 1/2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
  • 1 1/2 cups sliced fresh strawberries
  • 1 tsp of cinnamon
  • 1 tablespoon lemon juice
  • 1/2 tbsp maple syrup
  • 2 tablespoons cornstarch


Adapted from


Step 1

Step 1 Heat oven to 350°F

Step 2 Combine rhubarb, strawberries, cinnamon and lemon juice in saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).

Step 3 Combine 1/2 cup maple syrup and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.

Step 4 In a food processor, process the almonds, salt, and oats until a fine crumble forms. Now add in the raisins and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky.Remove from processor, set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into a baking pan.

Step 5 Scoop out the fruit mixture onto the crust and gently spread with the back of a wet spatula until even.

Step 6 Sprinkle with reserved crumb mixture.

Step 7 Bake for 30 to 35 minutes or until golden brown. Cool.

Step 8 Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.

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