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Strawberry-Rhubarb Fruit Bars

Strawberry-Rhubarb Fruit Bars

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Can Be Made Ahead, Can Be Prepared Ahead

Active Time: 40 minutes
Start to Finish: 2 hours, 45 minutes, (including 1 1/2 hours of cooling time).


  • 1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
  • 3/4 cup whole-wheat pastry flour (see Note)
  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 tsp. salt
  • 4 Tbs. cold unsalted butter, cut into small pieces
  • 1 large egg
  • 2 Tbs. canola oil
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 3 cups diced strawberries (fresh or frozen), divided
  • 3 cups diced fresh rhubarb, divided
  • 1/4 cup orange juice
  • 1/2 cup and 2 Tbs. sugar
  • 1/4 cup cornstarch
  • 1 tsp. vanilla extract



Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor. Pulse until the nuts are finely ground. Add in butter and pulse again to mix in.

Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. While running the food processor, add this mixture in. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it should look crumbly).

Remove 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.

Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.

Fruit filling & bars:

Combine 2 cups strawberries, 2 cups rhubarb, orange juice, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick (4 to 5 minutes). (Note it may take longer to get a thick result if starting with frozen fruit.) Stir in the remaining 1 cup strawberries and 1 cup rhubarb and 1 teaspoon vanilla.

Spread the dough evenly into baking dish and press into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.

Bake for 15 minutes, then reduce oven temperature to 350° and bake until the crust and topping are lightly brown, about 25 to 30 minutes. Cool completely before cutting into bars (at least 1 1/2 hours).


If preparing ahead, you can cover and refrigerate the crust and topping (Steps 1-2) for up to 1 day. Note: Whole-wheat pastry flour is lower in protein than regular whole-wheat flour and has less gluten-forming potential. You can find it in the natural-foods section of large supermarkets and natural-foods stores, and store in the freezer.

Nutritional Information, per serving

Calories: Per ; Fat: 9g (Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: ); Protein: 3g; Carbs: 26g; Fiber: 2g; Cholesterol: 19mg; Iron: ; Sodium: 71mg; Calcium: .

Note: Nutritional information is approximate.

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From EatingWell


18 bars




Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im

Salted or Unsalted?Salted or Unsalted?
We always cook with unsalted butter. Salted butter is usually less fresh than unsalted, and the salt can be used to mask inferior flavors. Also, manufacturers add different amounts of salt to their butter, so it is difficult to control the amount of salt in your recipe. In a pinch, you can use salted butter in a savory recipe, but we would not recommend using it for baking.