Strawberry rhubarb bars (gluten free) | Recipe of the Week

Visit the Federal Way Farmers Market from 9 a.m. to 3 p.m. every Saturday through October to pick up the local ingredients needed for this week’s recipe. The farmers market is located behind The Commons mall along South 324th Street in Federal Way.

By Vickie Chynoweth For the Mirror • June 7, 2025 9:30 am
Strawberry rhubarb bars (gluten free). Photo courtesy of Vickie Chynoweth
Strawberry rhubarb bars (gluten free). Photo courtesy of Vickie Chynoweth

The pairing of rhubarb and strawberries likely originated in England where both fruits are harvested in June and July. The sweetness of strawberries was found to balance the tartness of rhubarb, making them a popular combination in desserts like pies and jams. Botanically speaking, rhubarb is a vegetable. It doesn’t have any seeds and does not come from the flowering part of the plant. Instead, it’s the plant’s edible stem, making it a vegetable. However, once it leaves the garden and enters the kitchen, it is most often prepared like a fruit.

Ingredients

Strawberry rhubarb bars

2 cup old fashioned rolled oats

1.5 cups almond flour

2/3 cup brown sugar (light or dark)

1/4 tsp salt

3/4 cup unsalted butter melted

4 cups diced strawberries (Sidhu Farms)

1/4 cup strawberry rhubarb jam (Sidhu Farms)

1 tbsp cornstarch

1 tbsp granulated sugar

Glaze

1/2 cup confectionery sugar

1/2 tsp vanilla extract

1 tbsp milk

Directions:

1. Preheat oven to 357 degrees. Line a 9×13-inch baking pan with parchment paper, having the paper overhang the edges of the pan.

2. Melt butter. In a medium bowl add the oats, flour, brown sugar and salt. Pour melted butter over the top of the oat mixture. Stir until well combined and evenly moistened.

3. Press half of the oat mixture firmly and evenly in the bottom of the parchment lined baking pan.

4. Stir diced strawberries and jam together. Pour and spread evenly over the oat crust. Sprinkle cornstarch over the strawberries and then sprinkle the sugar.

5. Sprinkle the remaining oat mixture over the strawberries. Bake for 35 to 40 minutes or until the strawberries are bubbly and the topping is golden brown.

6. While the bars cool, prepare the glaze by mixing all glaze ingredients until there are no lumps.

7. Using the parchment paper hanging over the edge of pan, lift bars from pan. Drizzle the glaze over the bars by going from one edge back to the other edge in lines. Slice and serve with whipped cream or ice cream. The bars can be served warm or cold. Keep unused bars in the refrigerator for up to 5 days. Serves 6 to 8.

–

Federal Way resident Vickie Chynoweth published a cookbook called “Well Fed: Easy-to-Follow Recipes.”