Strawberry Rhubarb Crisp Bars (Vegan, Gluten-Free)

Heat oven to 375 F. Line an 8 x 8 brownie pan with parchment paper for easy removal.

In a large bowl, add rhubarb, strawberries, cornstarch, lemon juice and sugar. Mix until combined; set aside.

In a small bowl add oats, almond meal, brown sugar, salt and baking soda; mix until combined. Pour melted coconut oil over the top of the dry ingredients and stir until combined. Reserve a half cup of mixture and press the rest of the crumb mixture evenly in the bottom of the prepared pan.

Spread fruit over the crust. Scatter reserved crumbs over the fruit.

Bake the bars in the oven for 25 – 30 minutes, until fruit is bubbly and lightly golden in color. Remove from oven. Let bars cool in the pan and then cut into squares. Sprinkle with powdered sugar, if desired. Store leftovers in the fridge.

Recipe adapted from Smitten Kitchen