Rhubarb Strawberry Honey Squares

Chinook Honey Company

Prep time:
Cook time:
1 Rating
Delicious with early Summer Rhubarb


  • 2 Cups Sliced Strawberries can use frozen
  • 1.5 Cups Chopped Rhubarb
  • 2 TB Chinook Honey
  • 1 TB corn starch or Tapioca Starch
  • 1.5 Cups rolled oats
  • 1 Cup flour All Purpose or Whole Wheat
  • 1/2 Tsp baking soda
  • 1/2 Tsp salt
  • 1/3 Cup brown sugar
  • 1/2 Cup butter melted
  • 4 TB Almonds slivered or chopped
  • 1/4 Cup Chinook Honey
  • TB milk or non dairy substitute


  1. Preheat over to 350F. Line a 9x9 baking pan with parchment paper then set aside
  2. Prepare filling by adding ingredients to a med saucepan. Bring to a boil then simmer for 15 min stirring frequently until slightly thickened. Remove from heat and set aside.
  3. Prepare the crust by mixing the almonds, oats, flour, baking soda, salt and brown sugar. Add in melted butter, honey, and milk. Stir till well combined. Set aside 2/3 cup for the topping. Spread remaining crust in the pan and flatten with the bottom of a measuring cup or your wet hand
  4. Spread the cooled filling evenly over crust using a spatula. Sprinkle remaining crust evenly over the top of the bars
  5. Bake 25-30 minutes or until crust is well browned. Let cool completely before slicing.