Sweet Strawberry Rhubarb Squares - Summer 2012 post

    The rhubarb in my garden is still growing strong, which has me looking for new ways to use up the stalks that seem to appear over night.

    I’ve made some sauces/jams for pancakes and the likes, as well as a few rhubarb crumbles, but this time I decided to go with a square. The lovely thing about fruit squares is that they can easily be made dairy-free, gluten-free and egg-free- making them an option for almost everyone.

    If you’re like me and not one to plan out time for baking, here’s my suggestion- choose to bake on a day that you plan to cook with the oven. I will often bake a sweet treat if I am doing pizza or baked yam fries or chicken and pop it in at the end. There is usually some time available while you wait for dinner to bake so this is when you can get your baking set to go in. The best part about planning it this way is that it’s hot-out-of-the-oven just in time for desert.


    Strawberry Rhubarb Squares- Vegan/Gluten-Free



    8 stalks of rhubarb, chopped

    1 pint strawberries, chopped

    5 dates, pitted

    1 tsp lemon juice

    1 tbsp flour (I used quinoa flour but any flour will do)



    8 Tbsp coconut oil, softened

    1 cup flour ( I used brown rice)

    1/2 cup almond meal (or an extra 1/2 cup flour)

    1 1/2 cup rolled oats

    1/4-1/2 cup brown sugar (depending on how sweet you like it- I did ~ a half cup and it had a nice sweetness to it).

    1 tsp cinnamon

    1/2 tsp baking soda

    1/4 tsp sea salt

     1 Tbsp honey (optional)



    For the filling

    In a medium sauce pan, over medium heat, stir together the rhubarb, strawberry, dates and lemon juice. After letting it cook for about 5 minutes, slowly add 1 tbsp of flour- stirring continuously to avoid clumping. Continue to cook over medium heat for an extra 1-3 minutes, or until the mixture thickens.

    Preheat oven to 350

    For the crust

    In a large mixing bowl, place 8 tbsp coconut oil and let bowl sit over oven to allow the radiant heat to soften the oil. Combine flour, almond meal, oats, brown sugar, cinnamon, baking soda and sea salt.

    Lightly coat 9”x3” baking dish with coconut oil and then spread 3/4 of the crumb mixture on the bottom. Evenly spread filling over the crust and then sprinkle the remaining crumble mixture on top. 

    Bake for ~ 30 minutes, or until golden brown.

    Optional, take crumble out at 25 minutes and drizzle 1 tbsp of honey over the top.




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