Skip to main content

Strawberry-Rhubarb Crumble Squares

These tangy-sweet squares will keep, covered, in the fridge up to 4 days.

Ingredients: 

Ingredient Set Name: 

Filling

Ingredients: 

Ingredient Line: 
4 Tbs. orange juice
Ingredient Line: 
4 tsp. cornstarch
Ingredient Line: 
2 ½ cups diced frozen rhubarb
Ingredient Line: 
1 cup hulled and sliced strawberries
Ingredient Line: 
⅓ cup granulated sugar
Ingredient Line: 
½ tsp. freshly grated orange zest

Ingredient Set Name: 

Crust and Topping

Ingredients: 

Ingredient Line: 
1 cup uncooked rolled oats
Ingredient Line: 
¾ cup whole wheat flour
Ingredient Line: 
¾ cup all-purpose flour
Ingredient Line: 
⅔ cup packed light brown sugar
Ingredient Line: 
½ tsp. ground cinnamon
Ingredient Line: 
¼ tsp. ground ginger
Ingredient Line: 
¾ tsp. baking powder
Ingredient Line: 
¼ tsp. salt
Ingredient Line: 
⅓ cup orange juice
Ingredient Line: 
¼ cup vegetable oil
Ingredient Line: 
2 Tbs. slivered almonds, coarsely chopped

Instructions: 

  1. To make Filling: Mix 1 Tbs. orange juice and cornstarch in bowl. In pan, combine rhubarb, strawberries, sugar, zest and remaining juice. Bring to a simmer. Reduce heat to low; partially cover, and cook 5 to 8 minutes, or until rhubarb is tender. Add cornstarch mixture, and cook, stirring constantly, until thickened, about 1 minute. Cool. 
  2. Preheat oven to 350F. To make Crust and Topping: Combine oats, both flours, sugar, cinnamon, ginger, baking powder and salt in large bowl; blend with fork. Add orange juice and oil; blend with fork until crumbly.
  3. Press 2 cups oat mixture into bottom of 9x9-inch baking pan coated with cooking spray. Spread rhubarb mixture over crust. Stir almonds into remaining oat mixture, and sprinkle over filling. Bake until golden, 30 to 35 minutes. Let cool in pan on rack. 

Nutrition Information: 

Calories: 
210
Protein: 
4 g
Total Fat: 
6 g
Saturated Fat: 
g
Carbohydrates: 
38 g
Cholesterol: 
mg
Sodium: 
85 mg
Fiber: 
3 g
Sugar: 
18 g
Yield: 
Serves 12

Comments on this Recipe

I just made these and they are better than I expected. I was expecting them to taste like a date square but they've more like a soft cakey oatmeal cookie with a gooey layer of strawberry rhubarb sauce in the middle. I doubled the recipe and baked it in a 9x13 casserole dish. I reserved about a 1/3 of the filling to serve along side the squares. I'll definitely make these again!

These turned out lovely. I used 1/4c sucanat sugar in the filling instead of 1/3c refined sugar and in the crust/topping I used applesauce instead of orange juice. We also used unrefined coconut oil instead of the recommended vegetable oil (horrible for you). They are delicious for dessert or even a midday snack! We have been enjoying topping ours with a dollop of vegan coconut whipped cream. I'm sure these bars would be great with any fruit! We used rhubarb and plums this time. My mom has requested that I put these into regular rotation!