Every time I get a bunch of Rhubarb I think I’ll do something different with it. And then without fail I turn it into jam, usually with the addition of strawberries, raspberries or blueberries. Only once it’s been jammed, will I use in different ways – on toast, in oats, in chia pudding, swirled into ice cream, in muffins or in a bar like these Rhubarb & Blueberry Coconut Bars. If you don’t like rhubarb or coconut, stop reading. If you do, continue for the recipe of these fruity coconut-y, crumbly bars.


A few quick notes on substitution. You can use regular sugar in the jam, I like coconut because it’s a not as refined and it gives it a nice caramelised flavour.


I used honey in the base – which is the ingredient that makes these not vegan. You can try maple syrup to make it vegan, but it may not be sticky enough, as the honey does help bind the base. A better switch would be a rice syrup which is stickier and would bind it better.


Rhubarb & Blueberry Coconut Bars

These Rhubarb Blueberry Jams are a coconut base, sandwiched with homemade rhubarb blueberry jam and top with a coconut crumble. They're nut free, refined sugar free and can be made gluten free and vegan.
Course: Desserts, Snacks
Dietary: Nut Free, Refined Sugar Free, Vegan
Servings: 12 squares / bars


Rhubarb Blueberry Jam

  • 250g rhubarb about 12 stalks
  • 1/2 C blueberries
  • 1 tbsp lemon juice
  • 1/3 C coconut sugar


  • 2 C oats
  • 1 C desiccated coconut
  • 6 medjool dates pitted
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • 1/4 C coconut oil softened

Crumble Topping

  • 1 C oats
  • 1/2 C dessicated coconut
  • 1 tbsp honey
  • 2 tbsp coconut oil softened


  • Start by making the jam. Wash the blueberries and rhubarb and slice the rhubarb into pieces (medium thickness).
  • Combine the rhubarb, blueberries, lemon juice and coconut sugar in a saucepan and cook over a low heat. Stir often. After 15-20 minutes, the fruit will be soft, broken down and it will look like a thick jam. Remove from heat and let it cool.
  • Preheat your oven to 180C and line a baking tin (25cm X 25cm) with paper
  • Make the base by adding all your ingredients to a food processor and pulsing it together until it forms a sticky mixture. Pour the mixture into your prepared tin and press it down hard. Push it down firmly – this prevents it from crumbling.
  • Bake for 20 minutes, until golden brown. Remove and let cool
  • While it’s cooling, make your crumble by adding all your ingredients to a bowl and mixing well together.
  • Once your base is cool, add the jam and smooth it into an even layer. Top with your crumble and bake for another 15 minutes, until the top is nice and golden.
  • Remove and allow to cool completely before slicing.
  • Store in an airtight container at room temperature for up to 4 days.


  • To make the recipe vegan, switch the honey in base with rice syrup or 3-6 extra dates for sweetness. In the crumble the honey can be switched for coconut sugar.
  • To make the recipe gluten free, use gluten free oats.


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