I've returned from Idaho with a bag of rhubarb. So naturally it's been going in everything- aka smoothies and these pie bars.
Strawberry and rhubarb is the perfect sweet and tart combination- similar to the balance you find in life.
While we all wish everything was always sweet and perfect, it's just not how the world works. We work hard to find the tools to learn how to properly balance the sweet, sour, or tart, in order to create something spectacular.
Perhaps it's why when upset, happy, stressed, or anxious, I gravitate towards the kitchen- my safe place. Creating beautiful and flavorful dishes and sharing them with others gives me the greatest joy.
Each week I share a piece of myself with you, whether through a healthy baked good, decadent treats, or the occasional savory dish. And so on, here are my oat bars- a sweet treat perfect for your upcoming 4th of July gathering.
Inspired by Fit Foodie Finds
Servings: 12 bars
- 1 1/2 cups cut fresh strawberries
- 3 stalks of rhubarb, diced
- 1 tablespoon maple syrup
- 1 teaspoon fresh grated ginger
- 1/2 cup maple syrup
- 1 cup almond meal
- 1 1/2 cups gluten free rolled oats
- 2 tablespoons coconut flour
- 2 tablespoons coconut oil
- Preheat your oven to 350 degrees and grease an 8x8 pan.
- Take the strawberries, maple syrup, rhubarb, and ginger and let them cook down for about 15 minutes.
- Combine the oats, coconut oil, maple syrup, almond meal, and coconut flour.
- Take 2/3 of the oat mix and press into the pan.
- Bake for about 10 minutes.
- Then spoon on the strawberry rhubarb mix and top with remaining oats.
- Bake for another 30 minutes.
- Let fully cool and then chiil in the fridge before cutting.