Raspberry Rhubarb Crisp Bars

Rhubarb

Yes, rhubarb the vegetable masquerading as a fruit. It’s been having a moment for a few years now.

It’s popular because of its versatile flavor that balances tartness when paired with a little sugar, and it’s ideal for desserts like pies and jams.

Nutritional benefits include high vitamin K, fiber content, antioxidants, and other phytochemicals.

And, it’s a lovely perennial plant with beautiful large green leaves that’s easy to grow in many climates.

My neighbor grows it, and she shared some with me recently. I know it’s a spring vegetable, but here we are in late September harvesting rhubarb (well, she’s harvesting, I’m standing around chatting and taking pictures).

Since I’m not super familiar with it, I wanted to taste it before cooking it. And, yes, rhubarb can be eaten raw. The stalks of rhubarb are edible and can be consumed fresh. However, the leaves of rhubarb are poisonous and should never be eaten. It’s very tart on its own. And I can see why people like it.

She gave me a ton of it, and she gave me this recipe to try it. She likes rhubarb paired with raspberries rather than strawberries because she prefers the tart flavors. And, raspberries don’t need to be chopped, thus saving time and energy. Woman after my own heart!

So, after making this recipe I have a bunch leftover. I’ve taken that cleaned it, chopped it, and placed it in a ziptop bag in my freezer. It should last for up to a year.

Rhubarb crisp bars or rhubarb crumble bars?

When writing most recipes up, I think about what to call them. (People can be so picky about names, I like to at least have thought about what they’re called.)

So, it made me wonder what the difference between a crisp and a crumble are. And, well these are bars, and many people use the names interchangeably.

Technically, the difference between rhubarb crisp bars and rhubarb crumble bars is primarily in the texture of their crumb topping. A traditional crisp topping includes oats and sometimes nuts, giving it a crunchier texture. A crumble topping, on the other hand, is made with just flour, sugar, and butter, creating a softer, more delicate streusel.

How to make

These are super easy to make. Two things to mix up – the crust/ topping. That oatmeal crumble does double duty as both the base crust and the topping! And mix up the fruit filling. Layer it, bake it, and you’re good to go.

They’re soft when they come out of the oven, but once chilled in the fridge, the crust becomes crisp, like a cookie.

This recipe makes 16 small bars or 9 large ones (like I have in the pictures). Or make a 13×9 pan by doubling the recipe.

Technically, these are a dessert, but they’re great for breakfast too. I mean, they’re less sugar and less butter than most other cookie bars. And they have lots oatmeal with fruit.

Storage

Store the baked bars, covered, in the fridge for up to five days.

For longer storage, wrap them tightly in plastic wrap or keep them in an airtight container in the freezer.

Serving suggestions

These bars are delicious on their own. Or, fancy them up with a dollop of freshly whipped cream or vanilla ice cream.

These are a great potluck item that the office will love. Or, let your kiddos take them to school. They also make a nice addition to a picnic.

Changes to the recipe

These are perfect, just the way they are, but they also make a great base for all kinds of experimentation.

I love that they’re pretty low in sugar and butter, and are filled with lots of oats and some fruit. Want more fruit? You can easily double the amount of fruit in the bars. Just keep in mind that the more fruit you use, the more likely the crust is to get soft, and the baking time may extend.

Change up the fruit with whatever’s in season. Strawberries (chop them up into smaller pieces) and replace the raspberries in the recipe for strawberry rhubarb bars. Use blueberries, blackberries, chopped peaches, cherries, or even apples.

Toss some nuts into the crust. Add a ½ cup almonds, walnuts, pecans, hazelnuts, or pistachios.

Want them to be vegan or dairy free? Replace the butter with coconut oil. These are egg free, so they veganize easily.

Make them gluten free with a 1:1 gluten free flour mixture and be sure to use gf oats.

Spice it up with some cinnamon or pumpkin spice into the crust mixture.