Name: Strawberry Rhubarb Bars
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 9 servings
Ingredients: 1.5 cup sliced strawberries; 2 cup rhubarb cut into 1/3 inch pieces or smaller; 1 tbsp lemon juice; 1 tbsp fresh ginger minced; 1 tbsp cornstarch; 2 tbsp white granulated sugar; 1.25 cup gluten free all purpose flour blend; 1.25 cup certified gluten free quick oats; 0.75 cup light brown sugar; 0.5 tsp baking soda; 0.5 tsp sea salt (only add if using unsalted vegan butter or coconut oil); 0.5 tsp cinnamon; 0.75 cup melted vegan butter (or 160g coconut oil); 1 tsp vanilla extract

Instructions

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1

In a medium bowl: combine the sliced strawberries (1.5 cup), rhubarb cut into 1/3 inch pieces or smaller (2 cups), lemon juice (1 tbsp), fresh ginger minced (1 tbsp), cornstarch (1 tbsp) and white granulated sugar (2 tbsp). Mix together until combined, then set aside for later.
2

Preheat your oven to 350°F/180°C. Lightly grease or line an [8x8inch square baking pan] with [parchment paper]. Set aside.
3

In a large bowl whisk together the gluten free all purpose flour blend (1.25 cup), certified gluten free quick oats (1.25 cup), light brown sugar (0.75 cup), baking soda (0.5 tsp), sea salt (0.5 tsp), and cinnamon (0.5 tsp) to make the crumble mixture.
4

Stir in the melted vegan butter (0.75 cup) and vanilla extract (1 tsp) and mix until a soft dough forms.
5

Spread half of the [oat mixture] across the bottom of the [pan]. Press firmly into the [pan]. Bake for minutes (10) then remove from the oven.
6

Spread the [fruit mixture] in an even layer over the partially baked crust. Top with the remaining [oat crust]. Sprinkle it over the top of the fruit making sure to cover the majority of the surface.
7

Place the [baking dish] back in the middle of the oven and bake for an additional [35-40 minutes] or until the top comes out golden brown.
8

Cool for at least minutes (10) before cutting into slices and store in an airtight container for up to five days.