Easy Healthy Strawberry Rhubarb Bars (Clean Seasonal Treat)

For a high-impact seasonal strategy, this recipe captures the perfect balance of tart and sweet. It replaces traditional shortbread with a fiber-rich oat and almond flour base. From an expertise perspective, the secret to a professional-grade fruit bar is “pectin activation.” Since rhubarb has a high water content, we use chia seeds to thicken the fruit layer naturally. This ensures a clean slice that holds its shape without the need for refined cornstarch or excessive sugar.

Recipe Details

• Prep Time: 15 Min
• Cook Time: 30 Min
• Total Time: 45 Min
• Yield: 9 Bars
• Calories: 165 kcal per bar

Ingredients:

The “Gold Standard” Oat Crust & Crumble

• 1 ½ cups Rolled Oats (Texture base)
• 1 cup Almond Flour (Nutty crumb)
• 1/3 cup Maple Syrup
• 1/4 cup Coconut Oil, melted
• 1/2 tsp Sea Salt

The Strawberry Rhubarb Filling

• 1 ½ cups Fresh Rhubarb, diced (1/2 inch pieces)
• 1 ½ cups Fresh Strawberries, sliced
• 2 tbsp Chia Seeds (The professional natural thickener)
• 1 tbsp Lemon Juice
• 2 tbsp Raw Honey or Maple Syrup

Preparation Steps:

1. Professional Base Prep

1. Preheat oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
2. Combine oats, almond flour, syrup, oil, and salt. Stir until a crumbly dough forms.
3. Technique: Reserve 1/2 cup of this mixture for the topping. Press the remaining mixture firmly into the bottom of the pan to create a solid base.

2. The Fruit Fusion

4. In a saucepan over medium heat, cook rhubarb, strawberries, honey, and lemon juice for 5–8 minutes until soft.
5. Remove from heat and stir in chia seeds. Let sit for 5 minutes. The chia seeds will gel the juices into a jam-like consistency.

3. Layering & Bake

6. Spread fruit mixture over the base. Sprinkle the reserved oat crumble on top.
7. Bake for 25–30 minutes until fruit bubbles at edges and crumble is golden-brown.

4. The Set

8. Crucial Step: Allow bars to cool completely in the pan before slicing. This allows the fruit pectins to set into a firm structure that won’t fall apart.

Expert Tips:

• Avoid Soggy Bottoms: For a truly professional crunch, pre-bake the bottom crust alone for 10 minutes at 350°F before adding the fruit layer. This creates a moisture barrier.
• Tartness Control: Rhubarb acidity varies. Taste your fruit filling in the pan; if it makes you pucker too much, add an extra tablespoon of honey before stirring in the chia seeds.