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Strawberry Rhubarb Crisp Bars (vegan, gluten-free)

May 17, 2014 By Jennifer @ PB and P Design 15 Comments

Hi Everyone,

Being a food blogger, I get a ton of e-mails from my fellow bloggers that I read everyday.  There are so many talented bloggers out there and when I came across this recipe from Smitten Kitchen, I knew I had to make it, but I re-vamped it a little to make it more healthy, less sugar, vegan and gluten-free.  Today’s recipe is Strawberry Rhubarb Crisp Bars.
Strawberry-Rhubarb Crisp Bars (vegan, gluten-free)
These bars are amazing! Sweet, loaded with fresh strawberries and rhubarb, soft and tastes like a crisp. I absolutely love these bars. The only thing with them, is that they are very soft bars, not crispy or crunchy. They make for a perfect, low-calorie snack or even great crumbled on yogurt. I love them and I hope you love them too!
Strawberry-Rhubarb Crisp Bars (vegan, gluten-free)
The bars are made with almond meal, gluten-free oats, brown sugar and coconut oil. Oh and they are super easy to make and are only 112 calories a bar, you can’t go wrong with those calories!  Heck eat two if you please!  I did during the photography of these bars!  he he
Strawberry-Rhubarb Crisp Bars (vegan, gluten-free)

Strawberry Rhubarb Crisp Bars (vegan, gluten-free)
 
Save Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
A sweet, healthy, low calorie snack bar chock full of strawberries and rhubarb
Serves: 16 Bars
Ingredients
  • 1 cup small-diced rhubarb
  • 1 cup small-diced strawberries
  • 1 tsp. cornstarch
  • 1 tbsp. lemon juice
  • 1 tbsp. granulated sugar, divided
  • 1 cup rolled oats
  • ½ cup almond meal
  • ⅓ cup light brown sugar
  • ¼ tsp. table salt
  • ⅛ tsp. baking soda
  • 6 tablespoons coconut oil, melted
  • Powdered sugar, for decoration, if desired
Instructions
  1. Heat oven to 375 degrees F.
  2. Line an 8 x 8 brownie pan with parchment paper for easy removal.
  3. In a large bowl, add rhubarb, strawberries, cornstarch, lemon juice,and sugar, mix until combined; set aside.
  4. In a small bowl add oats, almond meal, brown sugar, salt and baking soda; mix until combined. Pour melted coconut oil over the top; stir until combined. Reserve a half cup of mixture and press the rest of the crumb mixture evenly in the bottom of the pan.
  5. Spread fruit over the crust. Scatter reserved crumbs over the fruit.
  6. Bake the bars in the oven for 25 - 30 minutes, until fruit is bubbly and lightly golden in color.
  7. Let bars cool in pan and cut into squares. Sprinkle with powdered sugar, if desired. Store leftovers in fridge.
Notes
Calories: 112, Fat: 7.3, Cholesterol: 0, Sodium: 18, Potassium: 55, Carbs: 12, Fiber: 1.3, Sugar: 7.6, Protein: 1.8
Nutrition Information
Serving size: 1 Bar
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Strawberry-Rhubarb Crisp Bars (vegan, gluten-free)
This is such a great snack and perfect for the kids after school. I bet they wouldn’t even know it is healthy! Plus if you’re at all inclined you could also add a small dollop of vanilla ice cream to go with it! That would taste amazing and be a perfect complement to the bars! I wish I had some left, because that is what I want to do right now!
Strawberry-Rhubarb Crisp Bars (vegan, gluten-free)
Sorry that the pictures didn’t turn out great! I took them at the wrong time of the day! So don’t let that fool you, these bars are amazing! Just remember to keep them chilled because they become very soft, especially if it is warm out!

Have a super great day!

Toodles,

Jennifer
Strawberry-Rhubarb Crisp Bars (vegan, gluten-free)


Filed Under: Bars and Brownies, Fruit Tagged With: bars, gluten free, rhubarb, Strawberries, vegan

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Reader Interactions

Comments

  1. Stephanie says

    May 17, 2014 at 9:40 PM

    These look fantastic!

    Reply
  2. dina says

    May 18, 2014 at 10:10 AM

    they look delicious!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      May 18, 2014 at 10:31 AM

      Thank you so much Dina! 🙂

      Reply
  3. puree juice bar says

    May 20, 2014 at 9:01 AM

    i love this!! so summery. 🙂 thanks for sharing!

    Reply
  4. Jennifer says

    June 1, 2014 at 5:02 PM

    These bars look delicious but I can’t eat almonds. Any suggestions that I can use to replace the almond meal?

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      June 5, 2014 at 8:35 PM

      Can you have cashews? If not try ground up more oats in pace of the almond meal. I am sure that would taste just as good!

      Reply
  5. Jolyane says

    June 9, 2014 at 3:40 AM

    do those freeze well?

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      June 9, 2014 at 4:08 AM

      I am not sure I haven’t tried to freeze them, however I don’t see why not? I freeze just about all of my baked goods!

      Reply
  6. Nola says

    June 17, 2014 at 7:14 PM

    Hi. I have a gluten sensitivity and find even gluten free oats not good for me. I love rhubarb crisp and will try this recipe. However, I will substitute quinoa flakes for the oats.

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      June 17, 2014 at 7:29 PM

      Great idea using quinoa flakes! Let me know how it turns out! 🙂

      Reply
  7. Alicia Yoder says

    June 27, 2014 at 6:33 AM

    Hello, if I don’t have almond meal, do you think ground flax seed could work in it’s place? Thank you!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      June 27, 2014 at 8:01 PM

      I don’t know, because flax seed is a different texture then almond meal. I would ground up oats and use that instead.

      Reply
    • Sunderta says

      May 25, 2016 at 2:56 PM

      You may want to do some research on baking with flax. From what I understand, it’s not meant to be heated. At best, you will be destroying the benefits of the flax and at worse, I’ve read that it can be harmful.

      Reply
  8. Melanie says

    August 10, 2014 at 3:14 PM

    I have made this twice. But without cornstarch bc I don’t have any. The taste is so good but it’s no where near a bar texture. It’s delish mush. Is that bc I am missing the cornstarch?

    Reply

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