Raspberry Rhubarb Bars

Sweet, tangy and vegan! These raspberry rhubarb bars topped with an oat crumble are a delightful summer dessert.

Raspberry Rhubarb Bars

So what do you think about rhubarb? Most people either love it or hate it. Or there are some that have just never tried it and have no idea what the hype is about.

I used to think I hated it and now I’m crazy in love with it, so please please please give it a fighting chance. I’m living proof that anyone can convert to loving rhubarb!

Raspberry Rhubarb Bars

Rhubarb is almost always paired with strawberries, and I have four of my own strawberry rhubarb recipes to prove that I love the combination (see my popsicles, jam, pie, and crisp).

When I first posted these Raspberry Rhubarb Crisp Bars 3 years ago, it was the first time I’d paired rhubarb with a fruit other than strawberries.

Raspberry Rhubarb BarsRaspberry Rhubarb Bars

Now? Strawberries definitely don’t get all the fun…I pair rhubarb with blueberries, cherries, and mixed berries on a regular basis.

These Raspberry Rhubarb Crisp Bars have a sweet and tangy filling that’s just sweet enough, and the coconut oil makes the crisp crust/topping so tender and amazing. They’re the perfect portable dessert for picnics or gatherings, or you can try them my favorite way….heated up with ice cream.

Raspberry Rhubarb BarsClick here for the crisp topping recipe.

Raspberry Rhubarb Bars
 
Prep Time
Cook Time
Total Time
 
Sweet, tangy and vegan! These raspberry rhubarb bars topped with an oat crumble are a delightful summer dessert.
Author:
Recipe Type: Dessert, Bars
Serves: 9 bars
Ingredients
FOR THE CRISP CRUST/TOPPING:
  • Click the link above for the crisp topping recipe.
FOR THE FILLING:
  • 2 cups fresh raspberries
  • 2 large stalks of rhubarb (about 1 lb.), halved lengthwise and chopped into ½? chunks
  • ½ cup coconut sugar
  • 2 tablespoons orange juice
  • 1 tablespoon orange zest
  • 1½ tablespoons cornstarch
  • 1 tablespoon grated fresh ginger (optional)
Instructions
PREPARE THE CRISP CRUST/TOPPING:
  1. Click the link above for the crisp topping recipe.
PREPARE THE FILLING:
  1. Place the rhubarb, raspberries, coconut sugar, orange juice, cornstarch, and orange zest in a medium bowl and stir to combine.
  2. Pour over the crust and spread evenly. Sprinkle the remaining ⅓ of the crisp topping over the fruit, and bake for 40-45 minutes, or until bubbly and golden brown.
  3. Cool on a wire rack, then place in the refrigerator for 4-6 hours or overnight to set. Cut into squares and enjoy cool or heated with ice cream!
Notes
The coconut sugar may be substituted with the same amount of granulated or brown sugar.
The coconut oil may be substituted with the same amount of canola oil or butter, but the coconut oil really makes this crisp topping special. I never use butter in my crisps anymore!
These bars take around 6 hours of time to set in the fridge after baking, and may even be made a day in advance and stored in the fridge overnight before cutting into bars.

 

Marcie Bidou

Marcie Bidou

I'm a wife, mother, and food blogger, residing in the San Francisco Bay Area. I graduated from culinary school in March 2014, and I'm a food blogger at flavorthemoments.com, where I publish a combination of my own recipes and adaptions of others. My style of food is fresh, seasonal, and always homemade.

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