My dad gave me a huge harvest of rhubarb, so I knew I had to make a yummy dessert! This time I made strawberry-rhubarb bars. Less sugar, and an easy treat to grab in my hand.

When these yummy bars were in the oven, my husband complimented how amazing it smelled in the house. It must have been the extra vanilla I added because it did, in fact, smell so amazing!

Rhubarb is a seasonal treat! It’s packed with antioxidants, vitamins, and fiber. It can even aid in lowering cholesterol, help digestion, protect against cancer, and it’s even good for your bones! I make sure to eat some at least once every season.

To start, you need to cut off all the leaves and ends of the rhubarb. It’s important to cut it off and only eat the stalk.

Next, I cut up the rhubarb into small squares, half an inch in length. I had some organic, frozen strawberries I froze the week before so as to not waste them. So, I added those to the rhubarb. If using fresh strawberries, cut them into smaller pieces. Although, I didn’t mind the bigger slices of strawberry in mine. You have to add sugar with the rhubarb because it is so tart. This recipe has less sugar than say a crisp, so you can taste the tart, but enough to enjoy it.

Ingredients for a 9×13 inch pan:

For the filling

2 cups rhubarb

2 cups strawberries

5 teaspoons all-purpose flour

1-2 Tablespoons lemon juice

1-2 Tablespoons maple syrup

1 teaspoon vanilla extract

For the crust

1 1/2 cups rolled oats

1/2 cup all-purpose flour

1 cup brown sugar

2 teaspoons cinnamon

1/2 teaspoon sea salt

4 Tablespoons coconut oil, hardened.

4 Tablespoons water

Preheat oven to 350°F. Make the crust first by combining the ingredients into a food chopper. I use this one found on Amazon https://amzn.to/4f22EQW. Firmly press down into the greased or lined baking pan. Bake it for 20 minutes, then add your filling and sprinkle rolled oats on top, and bake for 30-40 minutes until the rhubarb is soft. Let cool for 15 minutes before serving. Refrigerate any leftovers.

These are yummy! Even my toddler enjoys them! I still have some rhubarb left from this harvest, even after giving some to a friend. I can’t decide if I should freeze my excess rhubarb for later, or make more bars, or another crisp! So many options. I’ve learned some people make rhubarb custard and cakes. I’d love to hear what your family makes in the comments below. Follow along with me for more recipes! Be sure to check out my Strawberry-Rhubarb Crisp found here https://piatekliving.com/2025/06/09/delicious-strawberry-rhubarb-crisp-recipe/.