Happy Summer! I love the longer, care free days of summer. Summer reminds me to savour the simplicity of the season especially when it comes to food, really is there anything better than a slice of juicy, crisp watermelon. If you love watermelon as much…
Happy June! Wow ,I can’t believe summer is here. I need to make my summer bucket list! Do you make a summer bucket list? I am so excited to for all the fresh produce. If this summer is anything like last summer, we are going…
I was super excited to see rhubarb at my local grocer this week, Mr D loves rhubarb. I am always scratching my brain on what to make for school lunches that are 1). school approved 2) kid approved 3) hubby approved and dietitian approved. By dietitian approved, I mean is healthier than store bought (for the record I do allow some store bought options), homemade and tastes good. These healthy strawberry rhubarb crumble bars meet all of the requirements and you should give them a try.
These healthy strawberry rhubarb oat bars are made with large flake oats, fresh rhubarb, and strawberries for extra fiber and vitamin C. I used regular large flake oats.If you are celiac or follow a gluten free diet replace the oats with gluten free oats and the flour with oat flour. Mr. D loves rhubarb but its a bit too tart for the girls so I sweetened the filling a touch of maple syrup, you can leave this out if you like. If you are a fan of rhubarb check out our other rhubarb recipes such as strawberry chia seed pudding or this strawberry rhubarb baked oatmeal.
Preheat oven to 350 degrees and line 8 x 11 baking dish with parchment paper.
In a small pot over medim heat, combine strawberries, rhubarb, coconut oil, and maple syrup. Cook until fruit breaks down and makes a compte, around 10-12 minutes.
Combine oats, flour, coconut, sugar, and vanilla in a food processor and pulse for 25 – 30 seconds until combined but sticks when combined. Reserve 1/2 cup for the topping.
Place oat mixture in baking dish and press hard using your hand or the bottom of a glass jar. Bake in oven for 10 minutes. remove from oven.
Place strawberry and rhubarb topping on top of base and spread eveninly. Sprinkle remainder of topping on top and bake for 30 minutes. Remove from oven and cool before cutting bars into squares. Place in fridge.
Rhubarb is a source of fibre, calcium, potassium and vitamin K. Rhubarb stalks are tart but their green leaves are toxic and should not be eaten.
Enjoy!
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Zest nutrition is a food and nutrition blog written by a dietitian mama. My hope is that through this website I can inspire people to eat and live well by eating simple, fresh ingredients.
