Its that time of year again: strawberry rhubarb season! This is one of my favorite seasonal combinations and the perfect way to begin summer. Today, I want to share an amazing dessert with you all: Strawberry Rhubarb Squares. These bars feature an oatmeal crust, a sweet-tart filling made from fresh strawberries and rhubarb, and topped with a light crumble topping. With just the right balance of sweetness and tartness, this delicious treat is sure to be a hit at your next family gathering or backyard BBQ. So preheat your oven, and let’s get baking!
What Is the Flavor of Strawberry Rhubarb?
The Taste of Strawberry Rhubarb Squares
Rhubarb and strawberries go great together and are best friends in a pie. The tartness of the rhubarb enhances the sweetness of the strawberries. The overall flavor is neither too sweet nor too tart; it’s just right.
How to Keep Strawberry Rhubarb Bars Fresh?
Because these crumb squares are cooked, you can keep them on your counter in an airtight container. The crumb topping will become mushy if stored in the fridge.
How to Make the Best Strawberry Rhubarb Squares?
- Allow these to cool before slicing. The hot fruit filling will burn your mouth!
- These crumbs go great with a scoop of vanilla ice cream.
- This recipe requires old-fashioned oats; quick or steel-cut oats will not work.
Is Rhubarb A Healthy Food?
Rhubarb has been dubbed “the next fruit superfood” by some in the food industry due to its impressive nutritional profile. Vitamin K1 works wonders for blood clotting and bone health. A half cup of cooked rhubarb contains more than one-third of the daily value of vitamin K1, as well as two grams of fiber (which helps prevent colorectal cancer), calcium, and vitamin C. Calcium aid in the formation and maintenance of strong bones. It also allows your heart, nerves, and muscles to work properly.
More Dessert Recipes
Strawberry Rhubarb Squares
- 1 cup mixed nuts (walnuts, pecans, hazelnutsand almonds) chopped
- ¾ cup all-purpose flour
- ¾ cup whole-wheat pastry flour
- ½ cup sugar
- ½ tsp salt
- ¼ cup cold unsalted butter chopped
- 1 large egg
- 2 tbsp canola oil
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 3 cups fresh strawberries hulled,chopped and divided
- 3 cups fresh rhubarb chopped and divided
- ¼ cup orange juice
- ½ cup sugar plus 2 tbsp
- ¼ cup cornstarch
- 1 tsp vanilla extract
- For crust: in a small-sized bowl, add egg,oil, vanilla and almond extract and pulse until blended thoroughly.
- In a food processor, add ¾ cup of nuts,flours, sugar and salt and pulse until finely ground.
- Add butter and pulse until blendedthoroughly.
- While the motor is running, add the egg mixtureand pulse until a crumbly mixture forms.
- Transfer the crust mixture into a bowl andset aside.
- For topping: in another small-sized bowl, add½ cup of crumble mixture and the remaining nuts and stir to combine.
- Preheat your oven to 400 ºF.
- Generously grease a 9x13-inch baking dishwith cooking spray.
- For filling: in a large-sized saucepan, add 2cups of strawberries, 2 cups of rhubarb, sugar, cornstarch and orange juiceover medium heat and cook until boiling, stirring continuously.
- Cook for about 3-5 minutes or until the mixturebecomes thick, stirring continuously.
- Stir in the remaining strawberries, rhubarband vanilla extract and remove from heat.
- Place the crust mixture into the preparedbaking dish and with the back of a spoon, smooth the top surface.
- Place the fruit filling over the crust evenlyand sprinkle with topping mixture.
- Bake for approximately 15 minutes.
- Now adjust the temperature of oven to 350ºFand bake for approximately 25-30 minutes.
- Remove the baking dish of bras from oven and setaside to cool completely.
- Cut into desired-sized squares and serve.
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