Strawberry-Rhubarb Squares

March/April 2013

Your rating: None Average: 3.7 (35 votes)

Inspired by our love of lemon squares, we developed this healthy strawberry-rhubarb squares recipe. We slashed the butter in the shortbread crust for these strawberry-rhubarb bars, but kept the crust light and crisp with heart-healthy canola oil and a little cornstarch. A judicious amount of sugar in the filling lets the natural sweetness of the fruit shine and keeps calories in check.

Strawberry-Rhubarb Squares

2 Reviews for Strawberry-Rhubarb Squares


I made my own shortbread crust. The combination of rhubarb and strawberry was wonderful. Instead of cooking in water, I cooked in lemon-lime juice. I ground the fruit and juices up into a purée. I added a bit more sugar. Just delicious!


What should I do with the cooked fruit?! Anyone know? I also made it vegan by using flax eggs... its still in the oven, so hopefully it works out


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