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    Home » desserts

    Strawberry Rhubarb Bars (vegan, oil-free)

    Jump to Recipe
    Strawberry rhubarb bars on white parchment paper with crumbs.

    Strawberry rhubarb bars that are vegan and oil-free might sound too good to be true - but they're real. They're wonderfully sweet with just a bit of tart. They're also gluten-free and made with nutritious ingredients.

    strawberry rhubarb bar held

    Are you as excited as I am about spring heading into summer? This special period of time not only signifies more sunshine - it's the season of rhubarb and strawberries! This is one of my favorite flavor combinations of all time. While you may be enjoying Strawberry Rhubarb Crisp and Rhubarb Compote already, I've got a new one for you that I think you'll love: Strawberry Rhubarb Bars that are vegan, oil-free, and gluten-free. They're also really delicious while being nutritious, filled with that wonderful sweet-tart flavor that makes me love strawberries with rhubarb.

    strawberry rhubarb bar sliced

    Dessert for Breakfast

    Yep, with ingredients like oats, fruit, and almonds, this is one of those desserts that totally works for breakfast or as a midday snack. This recipe makes a big batch of strawberry rhubarb bars, so they're wonderful to share or freeze for another day.

    strawberry rhubarb bars sliced

    Vegan and Oil-Free? Really!

    How are these strawberry rhubarb bars vegan and oil-free and still have amazing textures and flavor? Pecan butter replaces the typical oil or butter, as do almonds or chestnuts, whichever you choose. The oil is not missed here, it's just replaced with more nutritious fats.

    Fiber and Protein Rich

    Each of the 16 servings contains 5.1 grams of fiber and 6 grams of protein, fulfilling a nice amount of daily requirements in just one bar.

    strawberry rhubarb bars cut

    Substitutions

    Chestnuts vs Almonds

    I've provided the option of using chestnuts or almonds in this recipe. The recipe calculations are based on using almonds. If you're looking to lower the calories and fat, chestnuts are the way to go; however, keep in mind they're also lower in fiber and protein.

    Maple Syrup vs Coconut Sugar

    Either can be used in this recipe. If using maple syrup, the topping will end up sticking together more than with coconut sugar. The image below is with maple syrup, the rest are with coconut sugar.

    strawberry rhubarb bars on parchment and pink plates

    More rhubarb recipes

    • Strawberry Rhubarb Compote
    • Strawberry Rhubarb Nice Cream
    • Rhubarb Ginger Compote
    • Strawberry Rhubarb Crisp (oil-free, gluten-free)

    Let's make strawberry rhubarb bars!

    strawberry rhubarb bars scattered

    Strawberry Rhubarb Bars

    Strawberries and rhubarb celebrate spring turning to summer like no other combination! These bars are filled with flavor while being vegan, oil-free, and gluten-free. They're not too tart and so nutritious it's one of those desserts that's great for breakfast.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Dessert, Snack
    Cuisine: vegan
    Key Attributes: gluten-free, oil-free, rhubarb, spring
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Resting Time: 1 hour
    Total Time: 2 hours
    Servings: 16
    Fiber: 5.1g
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    Equipment

    • food processor
    • oven

    Ingredients

    Crust

    • 1 ½ cups rolled oats gluten-free if needed
    • 1 cup almonds or roasted and peeled chestnuts
    • 6 medjool dates pitted
    • ⅓ cup almond butter
    • 1 teaspoon orange zest
    • ⅛ teaspoon salt

    Filling

    • 1 pound rhubarb ends removed and coarsely chopped (about 3 cups)
    • 1 pound strawberries crowns removed and coarsely chopped (about 3 cups)
    • ¼ cup coconut sugar or maple syrup - make it ⅓ cup if you want it even sweeter
    • 2 tablespoons orange juice
    • 1 tablespoon tapioca starch or arrowroot or corn starch
    • 1 tablespoon flaxseed ground
    • 1 teaspoon vanilla

    Topping

    • 1 cup rolled oats gluten-free if needed
    • 2 tablespoons almond butter
    • 2 tablespoons coconut sugar or maple syrup (will make it stick together more as opposed to covering the whole top)
    • 3 tablespoons oat flour or nut flour
    • ⅛ teaspoon salt

    Instructions

    • Preheat the oven to 350 degrees and line a 9x13 pan with parchment paper. Process the crust ingredients in a food processor until well combined. Pour into the pan and press to flatten evenly with the palm of your hand or a spatula. Bake for 15 minutes.
      ingredients for strawberry rhubarb bar crust in food processor
    • Place the filling ingredients into the food processor and pulse until just combined. Spread evenly over the baked crust.
      strawberry and rhubarb combined in a food processor
    • In a small bowl, stir the topping ingredients together until well combined. Crumble evenly over the filling. Place in the oven and bake 40 minutes, checking after 30 minutes, until the topping looks golden.
    • Let cool for at least an hour before cutting into bars. Refrigerate or freeze.
      baked batch of strawberry rhubarb bars uncut

    Notes

    Note:  Prep time for the filling is covered by the bake time of the crust, so isn't counted in the total.
    Tried this recipe?I'd love to see! On Instagram, mention @beautifulingredient and tag #beautifulingredient!

    More desserts

    • Quick Strawberry Frozen Yogurt (vegan)
    • Vegan Caramel Steamer
    • Five Minute Drizzly Vegan Caramel Sauce
    • Chocolate Berry Pistachio Stuffed Dates (vegan)

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    Welcome to a world of beautiful food!

    I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, oil-free, refined sugar-free, and mostly gluten-free. And so delicious!



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