Strawberry Rhubarb Almond White Chocolate Chip Bar - Summertime Recipe Deliciousness! ☀️

white chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate adds antioxidants and reduces sugar.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can be healthier.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

Pre-slice strawberries and rhubarb into small pieces.

In a heavy pot, combine strawberries and rhubarb with a little water and 2/3 cups sugar.

Add 1 teaspoon of vanilla extract and bring to a boil over medium heat, stirring occasionally.

Whisk together orange juice and corn starch in a bowl.

Add the orange juice mixture to the boiling strawberries and rhubarb to thicken.

In a large mixing bowl, combine 1 1/2 cups oatmeal, 1 1/2 cups all-purpose flour, 1 cup brown sugar, 1 teaspoon baking powder, 1 teaspoon cinnamon, and a dash of salt.

Add grated almond paste to the dry mixture and mix well.

Cut in 1 stick of unsalted butter using a pastry blender, then use fingers to combine until crumbly.

Add 1 cup of sliced almonds to the mixture.

Prepare a baking dish by lining it with parchment paper and spraying the sides.

Spread a layer of the dry mixture in the prepared dish, reserving some for topping later.

Add a layer of white chocolate chips on top of the dry mixture.

Spread the strawberry rhubarb mixture evenly over the white chocolate chips.

Add another layer of white chocolate chips on top of the fruit mixture.

Finish with the reserved dry mixture as the final layer.

Top with additional white chocolate chips and sliced almonds.

Bake in a preheated oven at 350°F for about 30-35 minutes.

Allow to cool, then refrigerate to firm up before cutting into bars.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens