Gluten-Free Strawberry-Rhubarb Bars
These Gluten-Free Strawberry Rhubarb Bars make the best of summer's rhubarb! This classic combination is a favorite for a reason - sweet, fragrant strawberries balance tart, buttery rhubarb to make a gorgeously pink filling.
Ingredients
For Crust
- 1 ½ cups/160 g gluten-free oat flour
- 1 cup old-fashioned rolled oats
- ¼-½ cup brown sugar
- ½ teaspoon ground ginger
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup unsalted, melted butter
For Flling
- 1 stalks rhubarb, cut into ½-inch pieces
- 1 ½ cups strawberries, hulled and roughly chopped
- 3-5 tablespoons honey amount depending on preference
- 1 tablespoon arrowroot powder
- ½ pure vanilla extract
- ¼ teaspoon fine sea salt
Instructions
Make Crust
- Preheat oven to 350°F. Grease an 8x8-inch baking dish with butter and line with parchment paper.
- In a large bowl, whisk together the oat flour, oats, brown sugar, ginger, baking soda and salt. Stir in the melted butter and stir until dough begins to stick together.
- Place about ⅔ of the mixture in the baking dish and press flat using a rubber spatula and/or your hands. Put the remaining crust in the fridge until ready to use.
Make Filling
- In a large heavy bottom saucepan, place the rhubarb, strawberries, honey, arrowroot, vanilla, and salt and stir to combine. Cook fruit over medium heat until rhubarb has broken down and the mixture is bubbling and more thick. Remove from heat and let cool slightly.
- When mixture has cooled a bit, pour it onto the prepared crust and spread out evenly. Remove the remaining crust from the fridge and sprinkle it evenly over the top of the fruit.
- Place in the oven and bake for 30-35 minutes or until filling is bubbly and topping is golden.
- Remove from oven, place on a wire rack, and allow to cool full, then place in the fridge. Bars can be served room temperature or cold; keep covered in the fridge for 5 days.
Nutrition
Calories: 300kcal
Did you make this recipe?Let me know in the comments how it went!