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.
The idea for these bars come originally from Angela at Oh She Glows. I did some tweaking to make them fit my vision, but I have to give her a ton of props for inspiring this masterpiece, because these pink ladies are gooooood eats.
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!