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Recipe of the Month: Strawberry Rhubarb Crisp Bars

Savory and sweet, the two sides of rhubarb make it a fun vegetable to play around with in the kitchen. Here, oats, rhubarb and strawberries provide fiber, while the strawberries and rhubarb give these treats a nice kick of vitamin C and other phytonutrients. Try these strawberry rhubarb crisp bars for breakfast over some Greek yogurt or as a fruity dessert topped with a dollop of fresh whipped cream. 

Yield: 16 small bars, as shown, or 8 large ones; recipe can be doubled and baked in a 9×13-inch baking pan, where they will come out a little thicker


1 cup rolled oats
3/4 cup plus up to 2 tablespoons extra all-purpose flour
1/2 cup light brown sugar
Heaped 1/4 teaspoon table salt
6 tablespoons unsalted butter, melted
1 teaspoon cornstarch (optional, but helps firm up the filling)
1 tablespoon lemon juice
1 tablespoon granulated sugar, divided
1 cup small-diced rhubarb (from about 1 1/2 medium stalks)
1 cup small-diced strawberries
Powdered sugar, for decoration, if desired


Heat oven to 375 degrees F. Line the bottom and two sides of 8×8 inch baking pan with parchment paper.

In the pan, mix oats, ¾ cup flour, brown sugar and salt. Next pour the melted butter and mix until clumps form. Add remaining two tablespoons of flour if the clumps feel soft or look too damp. Remove and set aside ½ cup of the crumble mixture and press the rest into the bottom of the pan evenly.

Spread half of the fruit over the pressed crumble mixture, sprinkle it with cornstarch, lemon juice and ½ tablespoon of granulated sugar. Spread remaining fruit over this, top with a second ½ tablespoon sugar. Toss reserved crumble mix evenly over the top and bake for 30 – 40 minutes, until fruit is bubbly and the crumble part looks golden brown.

Let cool in the pan on the counter for a softer texture or in the fridge if you like them crisp. Sprinkle with powdered sugar and cut into desired shape. Store leftovers in fridge. (Note, the bars will become more crisp-like after being in the fridge.)



Smitten Kitchen. Strawberry Rhubarb Crisp Bars. Adapted from One Bowl Baking. Accessed on April 14, 2015 from http://smittenkitchen.com/blog/2014/05/strawberry-rhubarb-crisp-bars/.

Liv Lee, MS, RDN

Liv Lee has a Masters degree in Nutrition and Exercise Physiology from Teachers College, Columbia University and is a Registered Dietitian Nutritionist.

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