Strawberry Rhubarb Squares (Healthy and Gluten-Free!)

Strawberry Rhubarb Squares by the Bluenose Baker

Strawberry week is wrapping up here at the Bluenose Baker! If you missed the other posts, catch them here and here. I’ve got a few more theme weeks up my sleeve – any suggestions of things you’d like to see?

When I started planning out my strawberry week, I knew that I wanted to include at least one healthy-ish option. Fresh berries are delicious and healthy on their own, but you don’t need tons of butter and sugar to bake with them. These squares are full of whole grains and healthy fats, with no gluten and very little refined sugar. They’re also delicious!

I also knew I wanted to feature the tasty combo of strawberries and rhubarb. Sweet strawberries are the perfect complement to tart rhubarb. Most of my baking gets sent to work with my husband, and his boss mentioned her love of strawberry-rhubarb treats when I sent in rhubarb cake. I made sure that she got some of these!

For the filling, you’ll need strawberries, rhubarb, cornstarch, warm water, maple syrup and just a touch of sugar.

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The crust and topping are both made from quick oats, cinnamon, almond butter, coconut oil, an egg, sliced almonds, and more maple syrup. If you’re making these for someone who eats gluten free, make sure that your oats are certified gluten free.

You can also sub peanut butter for the almond butter (or another nut or seed butter) and vegetable/canola oil for the coconut oil, if desired.

Sliced almonds work best for the topping, but if you don’t have any, just roughly chop some whole almonds.

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Before you get started on the filling, melt the coconut oil so it can cool down a bit. Your egg should be at room temperature, so if you didn’t take it out before you started baking, stick it in a bowl of warm water for 5 minutes or so.

Wash and dice up the strawberries and rhubarb. You’ll need two cups of fruit in total. I like 1 ¼ cups of strawberries with ¾ cup of rhubarb, but you can adjust according to your tastes. You could also use all strawberries, or any combination of berries.

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Whisk the water and cornstarch together in a small bowl until there are no lumps. Set aside for now.

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Combine the fruit, syrup and sugar in a small pot and bring to a boil over medium heat. Simmer for 2-3 minutes, until the rhubarb is starting to soften a bit.

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Remove from heat, stir in the cornstarch mixture, and whisk until there are no lumps.

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Set the filling aside to cool and thicken up.

To get started on the bars, preheat the oven to 325°, line an 8 x 8 or 9 x9 pan with foil and spray with cooking spray.

Crack the egg into a small bowl and beat it – it will be easier to incorporate into the thick dough than if you just crack it in.

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Combine the oats, cinnamon, almond butter, coconut oil, maple syrup and beaten egg.

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Stir until it’s combined into a thick, sticky dough.

Scoop out half a cup of the dough and place it in a small bowl.

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Press the remaining dough firmly into the bottom of the pan.

By now your filling should have started to thicken.

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Pour the filling evenly over the crust.

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Combine the reserved dough with the almonds to make the topping. Crumble the topping over the filling as evenly as you can, pressing down with a spatula or your fingers so it sticks.

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Bake for 25 -30 minutes, until the topping is lightly browned.

Cool completely before cutting.

Makes 16 2-inch squares.

Strawberry Rhubarb Squares

These are really tasty. The almond butter shines through and gives it a bit of a “PB & J” vibe. There’s just a touch of tartness from the rhubarb, balanced by the sweet strawberry and maple. A new favourite!

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Featured on Free From Fridays!

Free From 

Farmhouse

Healthy Strawberry Rhubarb Squares

  • Servings: 16 2-inch squares
  • Time: Prep: 25 min, Bake: 30 min
  • Print

Adapted from Sally’s Baking Addiction

Ingredients:

Filling:

  • 2 tablespoons cornstarch
  • 2 tablespoons warm water
  • 1 ¼ cup diced strawberries
  • ¾ cup diced rhubarb
  • ¼ cup maple syrup
  • 1 tablespoon granulated sugar

Base and Topping:

  • 2 ¼ cup quick oats (certified gluten-free if necessary)
  • 1 teaspoon cinnamon
  • 1 cup almond butter
  • 1/3 cup maple syrup
  • ¼ cup coconut oil, melted and cooled
  • 1 egg, beaten
  • ½ cup sliced almonds

Directions:

Wash, dry and dice the strawberries and rhubarb.

Whisk the water and cornstarch together in a small bowl until there are no lumps. Set aside.

Combine the fruit, syrup and sugar in a small pot and bring to a boil over medium heat. Simmer for 2-3 minutes, until the rhubarb is starting to soften a bit.

Remove from heat, stir in the cornstarch mixture, and whisk until there are no lumps.

Set the filling aside to cool and thicken up.

To get started on the bars, preheat the oven to 325°, line an 8 x 8 or 9 x9 pan with foil and spray with cooking spray.

Combine the oats, cinnamon, almond butter, coconut oil, maple syrup and beaten egg in a large bowl.

Stir until combined into a thick, sticky dough.

Scoop out half a cup of the dough and place it in a small bowl.

Press the remaining dough firmly into the bottom of the pan.

Pour the filling evenly over the top.

Combine the reserved dough with the almonds to make the topping. Crumble the topping over the filling as evenly as you can, pressing down with a spatula or your fingers so it sticks.

Bake for 25 -30 minutes, until the topping is lightly browned.

Cool completely before cutting.

Makes 16 2-inch squares.

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6 thoughts on “Strawberry Rhubarb Squares (Healthy and Gluten-Free!)

    • bluenosebaker says:

      I’m glad you enjoyed Strawberry week! I’m about to head to the farmers market in hopes of getting one more box of local berries before they’re done!

      It was just a fluke that I looked at your site and saw the Free From Fridays linkup, I keep meaning to share on more linkups. Next blogging goal!

      Like

  1. dairyfreekids says:

    I am looking forward to trying this recipe! We are huge rhubarb fans here and live right in the heart of strawberry country in the south east of Ireland. I’m always looking for new rhubarb ideas and I love the combination of the two.

    Like

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