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The flavor combo of strawberry and rhubarb is like the holy grail of Spring flavors in my kitchen. Rhubarb is so incredibly easy to grow for us, and you just can’t beat fresh-picked strawberries.
And when they are combined? WHOA NELLY. Sweet, tart, tangy, fruity, and 100% spring. It’s pretty much my favorite dessert flavor on the planet (okay, maybe second behind really dark chocolate).
These bars have all the flavors of strawberry-rhubarb pie, but are packed with whole grains and one of my all-time favorite super foods—chia seeds. I love chia seeds because they pack a huge nutritional punch in a mostly flavorless little package.
When they first became popular a few years back, they were hard to track down, but now, even my dinky little small town grocery store sells chia seeds! I love it when superfoods go mainstream.
I love cooking with chia seeds because they get this awesome gel-like coating when they are wet that does a great job of thickening foods.
You can use them as a replacement for eggs (just mix one tablespoon chia seeds with three tablespoons of warm water, and let sit until thick—about five minutes). You can make pudding with them without any added thickener like cornstarch or tapioca. And you can use them to thicken up fruit jams without adding pectin or sugar—and that’s exact what I did here.
I’ve been making these strawberry-rhubarb pie bars for years now, and they are always a crowd-pleaser. They are reminiscent of strawberry cereal bars (remember those from when you were a kid?) and have just enough sweetness to feel decadent, but not so much that you couldn’t eat these for breakfast. Enjoy!
Strawberry-Rhubarb Pie Squares are your favorite spring pie in bar form. They are sure to be a crowd-pleaser in all their sweet-tart glory.
I’ve done this subbing in Bob’s Red Mill All-Purpose 1-for-1 Gluten-Free flour and vegan butter too, and they turn out great!
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I’m not sure where I got the idea, I think I kind of just winged it, but when I was making blueberry lemon muffins I didn’t have butter that wasn’t rock hard so I just subbed vegetable oil. It worked perfectly and I couldn’t tell the difference. BUT, I’m not a baker, and since those muffins were the only thing I’ve ever baked I can’t say if that would work for anything else!
my husband has been begging me to make him a strawberry rhubarb pie and these look great! can’t wait to try them!
Hey Cassie! I made these and they are out of this world! I couldn’t find chia seeds in Amsterdam (though I think I may now have figured out where I can get them and will be trying that version too), so I had to change a couple of things, but wow! They are delicious, healthy and really easy to make! What more can you ask for? Just thought I’d let you know I put them on my blog today :-)
Yay! I’m so glad you liked them!
Thanks for this great recipe! I subbed coconut oil for butter, and used coconut milk. Also didn’t have maple syrup so made a concoction of barley malt syrup, honey & white sugar. Very tasty!
Okay, it’s about time I make these… I saw them a while back then recently remembered them!! They just look fantastic!!
They look so good! I think I might try them with coconut oil if I need a dairy free treat, I normally have good luck using that in place of butter (though I do love butter!)
Recently my trusty coconut oil didn’t work in a recipe and I was so sad! I nearly cried! It works for everything else all the time, but for my healthy chocolate chip cookies, just no way.
I hope you are feeling as great as you look! Thank you for sharing these great looking recipes and so much of yourself!
I’ve never tried rhubarb before! I’ve always wanted to, but just feel so intimidated! I think you’ve convinced me to give it a try.
Looking fantastic.I could not wait to make it.One question, Can I use coconut oil?
I haven’t tried it with all coconut oil, but I don’t see why it wouldn’t work. Let me know if you try it!
Tried it with coconut oil and everything looks fine except the taste :P
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