Rhubarb season reaches its peak in Virginia around the month of May. By early June it’s nearly impossible to resist the siren call of the beautiful ruby stalks at farmer’s markets and grocers.
In the past, I’ve made more traditional recipes, like strawberry rhubarb pie and rhubarb crumble. This time I decided to try something a little different: a no sugar added, low carb and even keto friendly recipe: Strawberry Rhubarb Crumble Bars.
This delicious alternative lasts longer than pies, cakes and traditional crumbles as you can serve it in smaller portions. You can also refrigerate it for up to 5 days or freeze it for up to 2 months.
Once the bars have cooled completely, store them in an airtight container in your fridge for up to 5 days. If you have room and plan to eat the bars sooner, you can simply cover the pan with aluminum foil and pop it into the fridge, cutting the bars as you go.
Otherwise, you may wish to let them sit in the fridge for a day, and then cut them and place them into a freezer safe container. They’ll keep frozen for up to 2 months.
To achieve a uniform size, after cleaning them, I cut my rhubarb stalks in half lengthwise, down the middle, and then chopped them across. This helps soften the rhubarb a bit faster when cooking it and give it a nicer appearance.
Likewise, after I cut the tops off my strawberries, because they were quite large, I cut them in half widthwise and then again lengthwise. If you’re using smaller berries, cutting them in half once, lengthwise should do the trick.
Served on their own, these bars make a delicious treat. You can also serve them with a dollop of freshly whipped cream for an extra special touch.