Strawberry, Rhubarb, Coconut, Date and Oat Squares

Try saying “Would you care for a strawberry, rhubarb, coconut, date and oat square?”  Quite a mouthful eh?  Once you’ve tried one, I warn you they are pretty addictive.  I was trying to use up some of the delicious jams that we had bought on our recent trip to Quebec.  We bought about four jars of an assortment of freshly made jams from a nearby farm.  I wanted to use one of the jars in a baked good and immediately our dear friend Selma’s recipe came to mind.  I adapted the recipe to incorporate dates, lemon zest and extra coconut just because I enjoy those last two ingredients.  You can make this entire recipe in just one bowl, which saves time and a lot of washing up too.  I’d urge you to check Selma’s page for tips and tricks on preparing your baking tin.  Here is the recipe from Selma’s blog with a couple of extra ingredients that I added.

We finally have some decent weather on the East Coast of the USA.  It had been far too hot and humid, so I wanted to celebrate Fall by baking these wonderful squares.  There was a slight chill in the air early this morning, imagine the aroma wafting through the entire house when they were done baking.  I’m excited about the possibilities of bringing on more Fall related dishes, so my dear readers, stay tuned.



  • 125g plain/AP flour
  • 100g soft brown sugar
  • 100g rolled porridge oats
  • ¼ tsp baking powder
  • good pinch of salt
  • 115g cold, unsalted butter
  • 250g strawberry and rhubarb jam
  • 2 Tbsp shredded coconut
  • 1 tsp lemon zest
  • 1/2 cup chopped dates


  1. Preheat oven to 180C/350F and line an 9″ square tin with baking parchment or aluminium foil, leaving a little overhang so that you can use them as handles later. Grease the bottom and the sides of the paper.
  2. Combine the flour, sugar, dates, lemon zest, oats, baking powder and salt in a medium sized bowl, mixing well.
  3. Cut the butter into the smallest cubes you can and thoroughly rub into the flour mixture.
  4. Set the prepared baking tin onto the scales and set to zero. Measure out 300g of the mixture into the baking tin and press evenly onto the bottom of the pan. Make sure to get into the corners. Smooth the top by running a flat bottomed glass over it.
  5. Spread the jam over the surface to within 1 cm of the edges. The jam spreads as it bakes so this prevents it from seeping from the edges and burning.
  6. Sprinkle over the remaining flour mixture and evenly top with the shredded coconut. Press lightly into the jam.
  7. Bake for 35 – 40 minutes or until golden. Leave in the tin on a rack, to cool completely. Then using the paper overhang, lift the bake out of the tin and onto a chopping board. Using a long knife or a pizza cutter, slice into squares.

Practicing my depth of field





  1. Loretta,
    I just wish i could reach in and grab those squares! What an amazing combination of flavors! I like how the coconut is spread on top of the jam.You are such a true friend to honor Selma and give due credit to her recipe. God bless you.
    I am book marking this recipe to make soon! Yes it is getting cooler in the mornings here too.

    Liked by 1 person

    1. Thanks Sandhya, it was a fusion of all types of flavors I’ll say, my palate was pretty happy. I love coconut too, I bought some frozen grated from the Indian store just this weekend, and I plan to use it more often. I made a pear/blueberry crumble last night after dinner, I tossed in some almond flour and coconut among other ingredients, and it was just gorgeous (without the AP flour).

      Liked by 1 person

      1. I am drooling reading about the crumble, Loretta! Another great combination of flavors! I love coconut in almost all my food:) I just posted Guava modak with coconut in them again:) My ancestral family comes from the coastline

        Liked by 1 person

      2. You can pick up almond flour at any grocery store I’m pretty sure. It is pretty expensive, but in some desserts it is much better than AP flour. I’ll check out your Guava modak now.

        Liked by 1 person

    1. Grand idea Julie, they were criss-crossed bars of sorts🙂. Yes, I can’t wait to see what all the bloggers pull out this Fall. I always get pretty excited about the cooler weather which bring my favorite types of foods to the table. Thanks for stopping by.

      Liked by 1 person

    1. Fae, thanks so much – I’ve been missing in action for a while as I went across the pond to visit my Mum and family. Thanks so much for taking the time to stop by and comment on my last few posts. I truly appreciate it. I’m playing catch up now. It’s hard to get back on the blogging track when one is away for a while don’t you think? Well, I’m happy to report that I’ve jumped back up and actually did a post on one of our summer travels. Now let me hop on over to yours and see what you’ve been cooking🙂


Would love to hear your thoughts and comments.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s