• Sumo

Why limit your strawberry-rhubarb experience to pie? These delicious bars are sure to be a hit and put classic strawberry-rhubarb taste into a hand-held bar.

Strawberry Rhubarb Crumble Bars Recipe

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes


  • 4 Tablespoons Orange Juice
  • 4 Teaspoons Corn Starch
  • 2 1/2 Cups Fresh or Frozen Rhubarb, diced
  • 1 Cup Strawberries, hulled and sliced
  • 1/3 Cup Sugar
  • 1/2 Teaspoon Orange Zest
  • 1 Cup Uncooked Oatmeal
  • 3/4 Cup Whole Wheat Flour
  • 3/4 Cup Flour
  • 2/3 Cup Brown Sugar, packed
  • 1/2 Teaspoon Cinnamon
  • 1/4 Teaspoon Ginger
  • 3/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1/3 Cup Orange Juice
  • 1/4 Vegetable Oil
  • 2 Tablespoons Slivered Almonds, coarsely chopped


  1. In a small bowl, whisk together one tablespoon of the orange juice and the cornstarch. Set aside.
  2. In a large saucepan over medium heat, combine the rhubarb, strawberries, sugar, 3 tablespoons orange juice and orange zest. Bring to a simmer then reduce heat to low. Partially cover and cook for 8 minutes or until the rhubarb is fork tender. Add the cornstarch mixture and cook for one minutes, stirring constantly; mixture should thicken. Remove from heat and set aside.
  3. Preheat oven to 350 degrees.
  4. In a large bowl, combine oats, both types of flour, sugar, cinnamon, ginger, baking powder and salt. Stir in the 1/2 cup orange juice and the vegetable oil until the mixture becomes crumbly; crumbs should be pea sized.
  5. Using non-stick coooking spray, coat a 9 inch square pan and press two cups of the oat mixture into the bottom. Spread the strawberry-rhubarb filling over the top and sprinkle with remaining crumble mixture.
  6. Bake 30-35 minutes or until golden brown.
  7. Cool on a wire rack then cut into 12 squares