nutritional information

Per SERVING:

  • Calories: 210
  • Protein: 4 g
  • Total Fat: 6 g
  • Carbohydrates: 38 g
  • Sodium: 85 mg
  • Fiber: 3 g
  • Sugar: 18 g
Vegan

Strawberry-Rhubarb Crumble Squares

Serves 12

These tangy-sweet squares will keep, covered, in the fridge up to 4 days.
Filling
  • 4 Tbs. orange juice
  • 4 tsp. cornstarch
  • 2 ½ cups diced frozen rhubarb
  • 1 cup hulled and sliced strawberries
  • ⅓ cup granulated sugar
  • ½ tsp. freshly grated orange zest
Crust and Topping
  • 1 cup uncooked rolled oats
  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour
  • ⅔ cup packed light brown sugar
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ¾ tsp. baking powder
  • ¼ tsp. salt
  • ⅓ cup orange juice
  • ¼ cup vegetable oil
  • 2 Tbs. slivered almonds, coarsely chopped
  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 9×9-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. 
April 2005

you might also like



comments

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!

Robin - 2014-07-11 01:59:02

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!

Jan - 2013-06-11 02:07:36