Strawberry Rhubarb Squares (Secret Ingredient!)
These Strawberry Rhubarb Squares have a secret ingredient that gives them 10g protein and 8g fiber per serving, while only being 260 calories! A perfectly refreshing summery treat that the whole family will love.
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Ingredients & Inspiration
If you love healthy and high protein desserts then you’re going to be obsessed with these Strawberry Rhubarb Squares! For me, summer means strawberry and rhubarb season is in full swing. When I hear that someone has never tried rhubarb because they don’t know what to do with it, my heart literally breaks (okay, that’s perhaps a bit dramatic) because we only get fresh rhubarb for a few months of the year and it’s the loveliest, tartest fruit (technically, it’s actually a vegetable) to cook with! Especially when paired with something really juicy and sweet, like strawberries, blueberries, raspberries or apples. And what a waste of culinary adventures it would be to miss out on rhubarb season!
Because I like to add a little extra protein into my meals, including snacks and treats, I knew this year I wasn’t going to sleep on a high-protein strawberry rhubarb treat. Enter, chickpeas… the not-so-secret-anymore ingredient that adds a sassy dose of protein, fibre and complex carbs into your day, while staying neutral tasting and not overtly beany in any way. And let’s be real, right now everyone and their goldfish is sneaking beans into desserts for the extra health benefits… or should I say beanefits? 😂
I promise that you have most of these ingredients already, and if you don’t they’re cheap and easy to get:
Strawberry Rhubarb Filling
- fresh or frozen strawberries
- rhubarb
- maple syrup
- lemon juice
- vanilla
- cornstarch
- salt
Chickpea Cookie Dough
- cooked/canned chickpeas
- sprouted rolled oats
- powdered peanut butter
- medjool dates
- hemp seeds
- baking powder
How to Make Strawberry Rhubarb Squares
Strawberry Rhubarb Squares come together in two really easy parts: cooking the fruit filling on the stove and whizzing together the chickpea cookie dough in a food processor.
- Make the strawberry rhubarb filling: Warm a small saucepan over medium heat and add the strawberries and rhubarb, lemon juice, maple syrup, vanilla and pinch of salt, then cover with a lid. Stew for 10 to 12 minutes until they’ve softened, released their juices and become jammy. Stir the cornstarch into the cold water to make a slurry then stir into the fruit, letting it thicken for a couple minutes. Remove from the heat and cool slightly.
- Make the cookie dough base/crumbles: Meanwhile, add all the cookie dough ingredients into a food processor, minus ¼ cup of the oats, then process into a thick cookie dough like texture.
- Preheat the oven to 350°F and line a 9×9 baking dish with parchment paper. Transfer ¾ of the cookie dough mix into the bottom and smooth with your hands or a spatula into a thick even layer.
- Add the remaining oats to the leftover cookie dough in the food process and blitz a few times until a more crumbly texture forms.
- Pour the strawberry rhubarb filling over the cookie dough base, smooth into an even layer, then crumble the remaining chickpea cookie dough on top.
- Bake for 35 to 40 minutes until the crumbles are golden brown and the fruit filling is bubbling. Let cool in the pan for minimum 20 to 30 minutes before slicing into 16 squares or 8 bars. My recommendation is to let fully cool to room temp and refrigerate overnight for the best texture and easier slicing. Serve warm or cold and enjoy!
Sweet Like You
These Strawberry Rhubarb Squares are hearty and nutritious enough that you could eat them for breakfast! The kids will love you more for letting them have dessert for breakfast, while you know that they’re getting a sneaky and healthy dose of protein, fibre and energy to start their day. They’re also such a crowd-pleasing afternoon treat or after dinner dessert!
If you enjoyed this recipe you might also like my some of of my other fruity treats like Strawberry Rhubarb Pie, High-Protein Apple Crumble, and Lazy Blueberry Pie!
Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!
Strawberry Rhubarb Squares (Secret Ingredient!)
Ingredients
Method
- Make the strawberry rhubarb filling: Warm a small saucepan over medium heat and add the strawberries and rhubarb, lemon juice, maple syrup, vanilla and pinch of salt, then cover with a lid. Stew for 10 to 12 minutes until they've softened, released their juices and become jammy. Stir the cornstarch into the cold water to make a slurry then stir into the fruit, letting it thicken for a couple minutes. Remove from the heat and cool slightly.
- Make the cookie dough base/crumbles: Meanwhile, add all the cookie dough ingredients into a food processor, minus ¼ cup of the oats, then process into a thick cookie dough like texture.
- Preheat the oven to 350°F and line a 9×9 baking dish with parchment paper. Transfer ¾ of the cookie dough mix into the bottom and smooth with your hands or a spatula into a thick even layer.
- Add the remaining oats to the leftover cookie dough in the food process and blitz a few times until a more crumbly texture forms.
- Pour the strawberry rhubarb filling over the cookie dough base, smooth into an even layer, then crumble the remaining chickpea cookie dough on top.
- Bake for 35 to 40 minutes until the crumbles are golden brown and the fruit filling is bubbling. Let cool in the pan for minimum 20 to 30 minutes before slicing into 16 squares or 8 bars. My recommendation is to let fully cool to room temp and refrigerate overnight for the best texture and easier slicing. Serve warm or cold and enjoy!
