strawberry rhubarb

To prepare these strawberry rhubarb crumb bars, simply combine a buttery flaky crust, jammy strawberry rhubarb filling, and crumbly oat topping. The crust and crumble topping are made from the same mixture, so there's no need to dirty an additional bowl!

Strawberry Rhubarb Crumb Bars

(375 grams) all-purpose flour (spoon & leveled)

(200 grams) granulated sugar

teaspoon baking powder

cinnamon (optional)

teaspoon salt

cup (2 sticks; 230 grams) unsalted butter, cold and cubed

1 large egg

teaspoons pure vanilla extract

(60 milliliters) milk

(26 grams) old-fashioned whole rolled oats*

strawberries

(250 grams) sliced rhubarb (1/2 inch pieces)

(100 grams) granulated sugar

cornstarch

orange zest

Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.

Make the crumble mixture for the crust and topping

Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. (See photo above for a visual.) This takes at least 5 minutes of cutting in with a pastry cutter.

Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. Use your hands if needed&#8211; the mixture comes together easier with your hands than with a spoon. See photo above for a visual.

You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly&#8211; that&#8217;s ok. Set aside. (Oats will be used in the topping in the next step.)

Strawberry Rhubarb Filling

Gently mix all of the filling ingredients together. Spread over the crust. Sprinkle the remaining crumble mixture all over the filling. Sprinkle the oats on over top. With the back of a large spoon or flat spatula, lightly press the topping down so it’s a bit snug on the strawberry rhubarb layer.

Bake for about 42-50 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean (with a few jammy strawberry/rhubarb specks!). Mine take about 45 minutes. Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about 1 hour, I stick the whole pan in the refrigerator to help speed things up.

Lift the cooled bars out using the parchment paper overhang on the sides. Cut into squares. Cover and store leftover strawberry rhubarb bars at room temperature for up to 2 days or in the refrigerator for up to 1 week.

These were awesome! I used frozen whole strawberries and frozen rhubarb. I cut some of the bigger strawberries once they thawed a bit. It was seamless putting everything together. I may try adding toasted nuts on top with the oats next time, if I have them on hand!

I followed the recipe to a T and they turned out beautifully but they were not my favorite. I felt they were lacking a little flavor; perhaps some spice or a little more salt might have enhanced the flavor. I have tried many of Sally's recipes and I trust and value her  knowledge an expertise.  Thanks Sally for sharing so many great recipes but this one didn't quite work for me....sorry!

Made this yesterday for my family. My husband and I love these!

These fell flat for me. I used lime peel instead of orange, but feel they need some spices or something else to pep up the flavor.

I've used quite a few of your recipes, and this is the first time I've been disappointed.  My bars look great, but the orange zest is overpowering.  I can't taste the strawberries at all. I would use 1/4 teaspoon or none at all if I made them again.
For the person before that wanted to know how much rhubarb to buy:  I used 2 stalks for a total of about 3/4 of a pound to get the 2 1/2 cups chopped.

I ended up with too much cut up rhubarb from my garden, so I did the recipe with 1.5 of the ingredients in an 11x13 pan. The crust was really great, loved the brown sugar sweetness, and plenty of fruity and sour flavor in the bar from the rhubarb. The smell of it cooking was amazing. Also used Bob’s Red Mills gluten free flour to make it a gluten free dish and it came out beautifully.

I just made this recipe and it is in the oven so I haven’t tasted it yet but with all the wonderful ingredients I know they will be delicious.
I do have a question - I measured the flour with a measuring cup and then weighed it to see how accurate my measuring was. I ended up removing about a tablespoon per cup to get the gram weight that you have listed.  My topping was very sticky and gooey, not crumbly. I wasn’t too concerned with the bottom crust but I ended up putting topping on in globs and tried to break it apart. 
I’m wondering if it was because I weighed the flour. Any ideas?

Hi! This is a wonderful recipe - I have made it twice now and it is a huge hit with friends and family. Last time I made them I put them in a tupperware and they got really soggy after having been in there for only a couple days. What is the best way to store these without the sog-factor?

The recipe is great! I don't usually bake with rhubarb but when I do, I make these bars. Love it!

This was so delicious! My family didn't wait for it to cool down. They put in bowls with scoops of ice cream!! What was left, about half went to work. I can't keep delicious stuff like this at home or we would be huge!! 
Out of the park as usual Sally!

I'm going to let these rest overnight. At first taste I was disappointed hoping for more of a brown sugar flavor (there's no brown sugar in the recipe?). To me it just seems somewhat cakey and dry. I was hoping for more of a cross between bars &amp; a fruit crisp I think.

These were fantastic! A girl at work gave me some rhubarb from her garden so I brought these in to say thank you, and so many people raved about them!

Excellent recipe!! I made this to the recipe. And let it cool for 1 hour,than refrigerated over night.  The only problem I had was getting it out of the pan. Sliced in pan and it came right off the parchment paper. I would highly recommend this recipe.

Mine turned out more cake like than bars with slight crunch on top.  Filling was good though.

Great! I somehow forgot the sugar, cornstarch, and orange zest in the filling , but it still turned out very tasty!

Perfect squares. I cut them small and had enough for 3 events -- they froze well and tasted fresh. Wonderful recipe, thank you!

This low-sugar, small batch, balsamic strawberry rhubarb jam brings you summer flavors all year long!

Balsamic Strawberry Rhubarb Jam

diced rhubarb, crushed

Tablespoons balsamic vinegar

Tablespoons low sugar pectin

sugar

Get boiling water canner ready. Wash jars and...

Get boiling water canner ready. Wash jars and lids. Have rings ready. Since this jam is processed in the water bath canner for 10 minutes the jars don't need to be sterilized, just washed in hot soapy water.

In a stainless steel saucepan, add the crushed...

In a stainless steel saucepan, add the crushed strawberries, rhubarb, and balsamic vinegar. Whisk in pectin until is has completely dissolved. Bring to a boil over high heat. Stir constantly. Make sure the mixture is boiling hard.

Pour in the sugar all at once and...

Pour in the sugar all at once and mix well.

Bring the mixture to a rolling boil and...

Bring the mixture to a rolling boil and boil for 1 minute.

Remove from heat.

Pour the jam into jars, leaving 1/4" inch...

Pour the jam into jars, leaving 1/4" inch headspace. Remove any air bubbles with a wooden spoon or spatula.

Wipe rims, place lids and rings on jars.

Process in a boiling water canner for 10...

Process in a boiling water canner for 10 minutes, adjust time for elevation.

Strawberry Rhubarb Crumble is the ultimate spring dessert. Juicy strawberries and rhubarbs mixed with sugar and topped with a good crumble make this dessert delicious!

Strawberry Rhubarb Crumble

rhubarb (chopped)

strawberries (chopped)

tsp vanilla extract

all purpose flour

brown sugar

unsalted butter

Vanilla ice cream

Preheat the oven to 350 F.

Mix rhubarb, strawberries, sugar and vanilla in a large bowl.

Divide the fruit mixture among two small (5 - 6 inch) cast iron skillets or one larger skillet.

Using a fork, mix flour, sugar and butter in a bowl until crumbs form.

Top the skillets with the topping and bake in the oven for 20 minute until fully cooked and bubbly.

Serve with vanilla ice cream.

Topping:

https://embed.mediavine.com/videos/hqcpslrevd6pjjeveoyt

This vegan bread pudding is the perfect dessert recipe for any occasion! Made with simple, wholesome ingredients, it&#039;s easy to prepare and absolutely delicious. The dish is filled with warm, comforting flavors including cinnamon, nutmeg, and fresh fruit, and has a rich and creamy texture thanks to the use of sweetened condensed coconut milk and evaporated coconut milk. Serve it warm with some vegan ice cream and vanilla custard for the ultimate dessert experience.

Vegan Bread Pudding with Strawberry and Rhubarb

bread (200-250 grams) (preferably stale)

Nature's Charm Sweetened Condensed Coconut Milk

Nature's Charm Coconut Evaporated Milk

unsalted vegan butter (56.7 grams) (melted)

raisins (80 grams) (optional)

strawberries (300 grams) (chopped)

rhubarb (60 grams) (chopped)

cinnamon

nutmeg

salt

Preheat

Cut or rip the bread into small pieces and place it in a large mixing bowl.

Whisk

In a separate bowl, whisk together the condensed coconut milk and evaporated coconut milk.

Pour

Pour the milk mixture over the bread, making sure all the pieces are coated.

Add the melted vegan butter, raisins, strawberries, rhubarb, cinnamon, nutmeg, and salt to the bowl and mix well.

Soak

Let the mixture sit for 10-15 minutes to allow the bread to absorb the liquid.

Transfer

Grease a baking dish and pour in the bread mixture.

Add additional fresh or frozen fruit on top if desired.

Bake

Bake for 35-40 minutes, until the pudding is golden brown and the fruit is cooked.

Serve

Serve warm with a scoop of vegan ice cream and vegan vanilla custard and a drizzle of Nature&#39;s Charm Salted Caramel Sauce!

One of my favorite flavor combinations is strawberry and rhubarb, which is why I love this Strawberry Rhubarb Pie Filling Recipe. It's easy to make and has a variety of tasty uses.

Strawberry Rhubarb Pie Filling Recipe

rhubarb (chopped in 1/2-inch pieces)

strawberries (chopped in 1/2-inch pieces)

lemon juice

vanilla extract

Cornstarch

white sugar

Lemon Juice

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Add the rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice to a heavy-bottomed saucepan or Dutch oven.

Mix well and cook over medium heat for 5-10 minutes. Stir often as this mixture can burn if left unattended.

Reduce the heat to simmer and continue to cook, while stirring, for another 5-10 minutes. The filling is done when the rhubarb is soft. Remove from heat and stir in the vanilla extract and butter until the latter is melted and both are incorporated.

Allow the mixture to cool. This pie filling can be stored in the refrigerator for up to 5 days.

Such a great recipe, and very easy! I froze a bunch of rhubarb just so I can make this for cheesecake for my sisters bridal shower!

Absolutely delicious!  Keep those rhubarb recipes coming!

It's the world's best pie filling by far. I was leary just adding corn starch without thinning it but it blended excellent. I'm sending this recipe to all family and friends. Well done!

Absolutely delicious! I made this filling and used it for hand pies and a crumble and it worked great! Will definitely make again!

Absolutely delicious! I made to take to my dad (90 and in a nursing home post-stroke), who can't feed himself and would have a hard time eating, for instance, pie. But he loves strawberry-rhubarb anything, and this is an easy consistency for him to enjoy. And I love it too!

I made this recipe and doubled the ingredients for 2 pies. I baked one and froze the other without baking. The pie was a big hit with my family. I hope the frozen pie once baked is as delicious.

Hi Michael,
I just made your rhubarb strawberry jam filling and then then your pie bars. Amazing recipes! You are an inspiration to us with all your ideas and great recipes. 
Thank you.
Keep well and safe

Filled with seasonal fruits and a fluffy biscuit dough, this Strawberry Rhubarb Grunt will have you coming back for more! 

Strawberry Rhubarb Grunt

strawberries (hulls removed)

rhubarb

water

flour

baking powder

butter

milk (cold)

Add the strawberries, rhubarb, sugar, lemon juice, and water to a large saucepan with a lid OR a Dutch oven.

Bring to a boil over medium-high heat, stirring often to prevent sticking.

Reduce to low-medium heat and simmer for 5 minutes, or until the strawberries and rhubarb pieces are soft and have released their liquid. Skim any foam that rises to the top.

Sift the flour, baking powder, salt, and sugar into a medium-sized bowl.

Add the cold butter cubes, and cut them in with a pastry cutter (or two forks) until the mixture resembles coarse crumbs (pea-sized or smaller).

Add in a small amount of milk and mix to combine. Keep adding a small amount of milk until the mixture comes together into a soft and sticky dumpling dough that can be easily scooped.

Drop the batter on top of the simmering strawberry and rhubarb mixture using a heaping tablespoon or cookie scoop, distributing the dough evenly over the surface.

Place the lid on your saucepan (or Dutch oven) and allow it to simmer over low-medium heat for 15 minutes without lifting the lid.

Once the time is up, lift the lid to check and see that the dough is cooked through.

Serve immediately with a generous dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy the vintage combination of strawberry and rhubarb for breakfast. These muffins are moist and fluffy with a creamy sweet-and-sour filling and a crunchy top.

Strawberry Yogurt &amp; Rhubarb Muffins with Crumble

unsalted butter (cold)

baking soda

6-oz containers of Liberté® Méditerranée strawberry yogurt

milk

vegetable oil

rhubarb, coarsely chopped (about 2 stalks)

strawberry gelatin mix

Make the compote first: combine the rhubarb, gelatin...

Make the compote first: combine the rhubarb, gelatin mix, and water in a small saucepan. Bring this mixture to a boil then reduce heat and simmer for 5 minutes. Pour the cooked mixture into a separate container to cool completely. (Your best bet is to place in the refrigerator or freezer for a short time as you complete the next steps.)

In a large mixing bowl, combine 1½ cups...

In a large mixing bowl, combine 1½ cups flour, ¼ cup sugar, salt, and baking soda.

Combine the egg, yogurt, milk, and oil in...

Combine the egg, yogurt, milk, and oil in a separate bowl.

Stir the wet ingredients from step 3 into...

Stir the wet ingredients from step 3 into the dry ingredients, just until wet. Be careful not to over-stir, or your muffins will become very dense and flat.

Scoop the mix into a lightly greased muffin...

Scoop the mix into a lightly greased muffin pan, filling each cup about ¾ full.

Add the strawberry rhubarb compote to the center...

Add the strawberry rhubarb compote to the center of each muffin. I used a teaspoon and lightly pressed down creating a bowl in the center of the batter as I dumped it in each.

To make the crumble, combine ¼ cup sugar...

To make the crumble, combine ¼ cup sugar and ⅛ cup flour in a bowl. Cut in the cold butter.

Bake for 20-22 minutes at 350 degrees until...

Bake for 20-22 minutes at 350 degrees until a toothpick inserted into the muffin itself (not the compote) comes out clean.

Let cool at least 5 minutes before removing...

Let cool at least 5 minutes before removing from the pan.

Sweet strawberries and tart rhubarb come together beneath a crumble topping in this classic summer pie. Finished with a crisp gluten-free crust, it’s the kind of nostalgic dessert best served with vanilla ice cream.

Gluten-Free Strawberry and Rhubarb Crumble Pie

brown rice flour

millet flour

tapioca starch

½ tsp kosher salt

½ tsp xanthan gum

eggs

cold water (plus more if needed)

gluten-free rolled oats

½ tsp baking soda

walnuts

coconut oil (melted)

oz/1 round Sweet Pastry Crust

vanilla paste

tbsp orange juice

Crumble Topping

In the bowl of a food processor fitted with the steel blade, pulse together brown rice flour, millet flour, tapioca starch, sugar, salt and xanthan gum a few times just to combine. Add the cold butter and pulse again until the butter is the size of small peas, about 30 seconds. Add eggs and continue pulsing until the dough begins to crumble, another 30 seconds or so. Add the cold water all at once and process until the dough comes together. Press the dough together with your fingers. If it holds together, there is no need for more water. If it still feels a bit crumbly, add additional cold water, 1 tbsp at a time, until the dough feels smooth and holds together well.

Shape the dough into two 12-oz rounds. Wrap both in plastic wrap and store one round in the refrigerator (up to 3 days or the freezer up to 1 month).

Sweet Pastry Dough

Put rolled oats, brown rice flour, tapioca starch, brown sugar, salt, baking soda, walnuts and cinnamon in a large bowl. Toss with your hands or a wooden spoon to combine. Add coconut oil and mix, using your hands or a wooden spoon, until the crumble mixture holds together in large clumps.

Preheat the oven to 325°F. Spray a 9-inch pie pan with cooking spray. Roll pastry dough between two pieces of plastic wrap into a 10-inch disk, 1⁄4 inch thick.

To roll out the dough, remove the top piece of plastic wrap and, using the bottom piece of plastic to help lift the dough, invert the dough into the prepared pie pan. Gently press the crust down into the pan where the bottom meets the sides. Carefully remove the plastic wrap (now facing up) and use a paring knife to trim the edges of the dough so they’re even with the top of the pie pan. Crimp the edge of the pie using your favorite crimping design or score with the tines of a fork.

Line your pie pan with parchment paper that is large enough to cover the bottom and sides. Fill the centre of the pie with weights or dried beans and blind bake for 15 minutes. While the crust is baking, make your filling.

In a large bowl, toss together the strawberries, rhubarb, sugar, vanilla paste, orange liqueur and tapioca starch. Allow to macerate for 10 minutes until juices begin to release.

Top 8 strawberry rhubarb recipes from across the web

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Top Tags

Strawberry Rhubarb Crumb Bars

Balsamic Strawberry Rhubarb Jam

Strawberry Rhubarb Crumble

Vegan Bread Pudding with Strawberry...

Strawberry Rhubarb Pie Filling Reci...

Strawberry Rhubarb Grunt

Strawberry Yogurt & Rhubarb Muf...

Gluten-Free Strawberry and Rhubarb ...

Top 8 strawberry rhubarb recipes from across the web

The most viewed strawberry rhubarb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Rhubarb Crumb Bars

Balsamic Strawberry Rhubarb Jam

Strawberry Rhubarb Crumble

Vegan Bread Pudding with Strawberry...

Strawberry Rhubarb Pie Filling Reci...

Strawberry Rhubarb Grunt

Strawberry Yogurt &amp; Rhubarb Muf...

Gluten-Free Strawberry and Rhubarb ...

The most viewed strawberry rhubarb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Strawberry Yogurt & Rhubarb Muf...