Strawberry Rhubarb Oat Bars Recipe
Summer is fresh rhubarb season and what better way to celebrate than by making Strawberry Rhubarb Oat Bars?
Rhubarb is harvested in the spring, with a short season that spans from April to June. Rhubarb is naturally tart and is most often served with other fruits based into pies, bars and crumbles. We’ve added it to this delicious oat bar recipe. Serve for breakfast or top with ice cream for dessert!
Serve with a delicious rhubarb compote and you’ll have a slightly tart but sweet baked treat for breakfast, afternoon snack or even dessert.
Take advantage of the hot deal on 2 lbs. of strawberries at Safeway right now – just $3.33 a package!
So what is rhubarb anyway?
Rhubarb is technically a vegetable but is legally considered a fruit.
In 1947 a New York court declared rhubarb a fruit because it’s most often cooked as one in the United States. It’s harvested in the spring, with a short season that spans from April to June. Rhubarb stalks are famous for their bright pink color, as pictured below, but they can also be light pink and even pale green.
The color is not an indication of ripeness or sweetness like it is with other fruits. The stalks are the only edible part of the plant; and the leaves are actually poisonous and should not be consumed.
Rhubarb is naturally tart and is most often served with other fruits based on pies, bars, crumbles, etc.
I spotted fresh rhubarb stalks at my local Safeway and remembered this Rhubarb Oat Bar recipe that I tried last year and loved!
How to Make Strawberry Rhubarb Bars
You’ll first combine the strawberries and rhubarb to make a rhubarb compote that you will use as the filling for the bar.
To make the bars, simply combine oats, coconut flour, almonds, sugar, and butter in a food processor until the mixture resembles a coarse meal.
Divide into two and place in the pan with the rhubarb compote in the middle.
Bake and enjoy it!
- 1 1/2 cups whole oats
- 1/2 cup sliced almonds
- 1/2 cup turbinado sugar
- 2 Tbs coconut flour
- 1/2 tsp O Organics ground cinnamon
- 1/2 tsp kosher salt
- 1/2 cup butter
- 1 tsp vanilla
- 1 1/2 cups rhubarb compote
- Nonstick cooking spray
Roasted Rhubarb Compote:
- 4 cups rhubarb cut into 1/2 inch pieces
- 1 1/2 cups fresh strawberries cut into half
- 1/2 cup raw cane sugar
- 1 lemon zest
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- Roasted Rhubarb Compote:
- Preheat oven to 375°. Spray a 13 x 9-inch cake pan with nonstick spray. Add all ingredients and mix thoroughly. Cover with aluminum foil and bake for 25 minutes. Stir and return to oven for 25-30 minutes.
- Remove and let cool. Store in the refrigerator in an airtight container.
- Preheat oven to 350°.
- In a food processor* add whole oats, almonds, sugar, coconut flour, cinnamon and salt. Pulse 2-3 times to mix. Add butter spread in spoonfuls to mix and the vanilla. Pulse until butter is in small pieces throughout mixture, resembling coarse crumbs.
- Spray an 8 x 8 square pan with nonstick spray. Add 1/2 of the oat mixture and press into pan. Spread rhubarb compote evenly over the bottom layer, and top with remaining oat mixture. Bake for 30-35 minutes until golden brown. Remove from oven and let cook on a wire rack. Slice and serve. Leftovers can be stored in an airtight container in the refrigerator.
Check out other recipes using strawberries here:
Strawberry Lemonade Fruit Leather
Strawberry Mango Ginger Smoothie
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