Strawberry Rhubarb Crisp Bars (vegan, gluten-free)
Prep time
Cook time
Total time
A sweet, healthy, low calorie snack bar chock full of strawberries and rhubarb
Serves: 16 Bars
  • 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
  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.
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
Recipe by PB + P Design at