Raspberry Rhubarb Crisp Bars {Recipe Video}

Raspberry Rhubarb Crisp Bars are a sweet, tangy vegan dessert with no refined sugar and the goodness of rolled oats.  They’re like fruit crisp in bar form!

Are you ready for Memorial Day?  I haven’t given it a whole lot of thought because my focus is on my son’s 8th grade graduation this weekend.  Once I get past that I can pretty much guarantee that I’ll be grilling something something this weekend.

My grill is my happy place. 🙂

One thing is for sure — these Raspberry Rhubarb Crisp Bars would be the perfect dessert for your Memorial Day celebration!

I originally posted these bars on May 23, 2014 as part of my old Farmer’s Market Friday series.  I felt that the photos didn’t give the them the attention they deserved, so a reshoot was in order.

I think the photos do them justice now because just staring at them makes me want them again.

And again.

So what do you think about rhubarb?  Most people either love it or hate it.  Or there are some that have just never tried it and have no idea what the hype is about.

I used to think I hated it and now I’m crazy in love with it, so please please please give it a fighting chance.  I’m living proof that anyone can convert to loving rhubarb!

Rhubarb is almost always paired with strawberries, and I have four of  my own strawberry rhubarb recipes to prove that I love the combination (see my popsicles, jam, pie, and crisp).

When I first posted these Raspberry Rhubarb Crisp Bars 3 years ago, it was the first time I’d paired rhubarb with a fruit other than strawberries.

Now?  Strawberries definitely don’t get all the fun…I pair rhubarb with blueberries, cherries, and mixed berries on a regular basis.

These Raspberry Rhubarb Crisp Bars have a sweet and tangy filling that’s just sweet enough, and the coconut oil makes the crisp crust/topping so tender and amazing.  They’re the perfect portable dessert for picnics or gatherings, or you can try them my favorite way….heated up with ice cream. 🙂

Recipe Notes:

• The coconut sugar may be substituted with the same amount of granulated or brown sugar.
• The coconut oil may be substituted with the same amount of canola oil or butter, but the coconut oil really makes this crisp topping special.  I never use butter in my crisps anymore!
• These bars take around 6 hours of time to set in the fridge after baking, and may even be made a day in advance and stored in the fridge overnight before cutting into bars.

Raspberry Rhubarb Crisp Bars

Yield: 9 bars

Total Time: 1 hour 5 minutes, plus 6 hours chilling time

Prep Time: 15 minutes

Cook Time: 50 minutes

Raspberry Rhubarb Crisp Bars are a sweet, tangy vegan dessert with no refined sugar and the goodness of rolled oats.  They’re like fruit crisp in bar form!

Print Recipe

Ingredients:

For the crisp crust/topping:

1. 1 cup old fashioned rolled oats
2. 1 cup all purpose flour
3. 1/3 cup coconut sugar*
4. 1 teaspoon cinnamon
5. 1/4 teaspoon salt
6. 1/2 cup melted coconut oil*

For the filling:

1. 2 cups fresh raspberries
2. 2 large stalks of rhubarb (about 1 lb.), halved lengthwise and chopped into 1/2″ chunks
3. 1/2 cup coconut sugar
4. 2 tablespoons orange juice
5. 1 tablespoon orange zest
6. 1 1/2 tablespoons cornstarch
7. 1 tablespoon grated fresh ginger (optional)

Directions:

Prepare the crisp crust/topping:

1. Preheat the oven to 350 degrees. Line an 8×8″ square baking dish with parchment paper so that it hangs over the sides.  Set aside.
2. In a medium bowl, stir together the oats, flour, coconut sugar, cinnamon, and salt.  Add the coconut oil and stir until moistened.
3. Press 2/3 of the crust-topping into the prepared pan and bake for 10-15  minutes or until light golden brown. Cool slightly on a wire rack.

Prepare the filling:

1. Place the rhubarb, raspberries, coconut sugar, orange juice, cornstarch, and orange zest in a medium bowl and stir to combine.
2. Pour over the crust and spread evenly. Sprinkle the remaining 1/3 of the crisp topping over the fruit, and bake for 40-45 minutes, or until bubbly and golden brown.
3. Cool on a wire rack, then place in the refrigerator for 4-6 hours or overnight to set. Cut into squares and enjoy cool or heated with ice cream!

Recipe Notes:

• The coconut sugar may be replaced with an equal amount of granulated or brown sugar.
• The coconut oil may be replaced with the same amount of melted butter.
• The bars may be made in advance and chilled overnight.  Cut into bars and serve!  Store leftover crisp bars in an air tight container in the fridge for up to 5 days.

All images and text ©Flavor the Moments.