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Rhubarb Strawberry Pecan Bites Recipe


2007 Rhubarb Baking Contest Winner - 1st Place Rhubarb Dessert Category and Best of Show!


  • Non-stick cooking spray
  • Crust and Crumbs:
  • 1 1/2 c. quick cooking oats
  • 1/2 c. chopped pecans
  • 1 c. all-purpose flour
  • 3/4 c. sugar
  • 3/4 c. butter
  • Filling:
  • 2 c. rhubarb, fresh or frozen and thawed, then chopped
  • 1/3 c. granulated sugar
  • 1/4 c. water
  • 1/2 tsp. ground ginger
  • 1/2 c. fresh strawberries, chopped
  • Icing:
  • 1/4 c. sifted powdered sugar
  • 1/4 tsp. ground ginger
  • 3 to 4 tsp. orange juice


Preheat oven to 350 degrees. Line an 8"x8"x2" baking pan with foil, extending the foil over edges of pan. Spay foil liner with non-stick cooking spay.

Crust and Crumbs:
Mix together the oats, pecans, flour and 3/4 cup sugar. Cut in the butter until the resulting mixture resembles coarse crumbs. Set aside 1 1/2 cups. Press remaining crumb mixture into the bottom of baking pan and bake for 20 minutes. Set aside.

While crust is baking, combine the rhubarb, 1/3 cup sugar, water and 1/2 teaspoon ginger. Cook over medium heat for about 8-10 minutes, stirring constantly until the mixture thickens and is bubbly. Stir in the strawberries. Spoon the filling over the baked crust. Sprinkle with reserved crumbs. Bake 30 to 35 minutes more, until the top is golden and filling is bubbly. Cool in pan on rack.

Combine the powdered sugar, 1/4 teaspoon ginger, and enough orange juice to make icing a drizzling consistency. Lift dessert from baking pan using foil "handles" and place on service dish. Drizzle with icing. Cut into bite size pieces. Enjoy!

Kitchen Kettle Village, Intercourse pa, rhubarb

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