Iceboxes where used prior to the invention of electrical refrigerators and freezers. They literally had a large block of ice in them that kept the food cold. These gluten free strawberry icebox bars are stored in the freezer. The texture is very similar to ice cream.

Icebox cakes have been around for a long time. They generally involve fruit, cream, nuts and/or some kind of wafer. For these icebox bars I used fruit, cream and gluten free pretzels.

I love to serve these gluten free strawberry icebox bars with fresh whipped cream (Cool Whip). It is so easy to make and the texture is so much lighter and fluffier than store bought Cool Whip.

Using you stand mixer and the whisk attachment add 1 cup of heavy whipping cream and 2 tablespoons granulated sugar. Whip on medium high for 5-8 minutes. You will be able to see the whipped cream get thicker and hear the motor on your mixer bog down as the whipped cream forms.

To test if the whipped cream is done lift the mixer and see if a stiff peak forms. the whipped cream should be very light and fluffy and should stand up into a peak. If the peak flattens or one doesn't form the mixture needs to be whisked more.

After you have made the gluten free strawberry icebox bars they need to be stored in your freezer for at least 8 hours to fully set. Serve them right out of the freezer as they will start to melt in warm weather.

Store leftovers in the freezer covered well so they don't get freezer burnt. Make sure you use a baking dish that can also go in the freezer and is freezer safe.

These gluten free pineapple bars are so easy! You make the shortbread crust first. You will save one cup of the crust mixture for the topping. Press the shortbread crust into the greased nine inch baking dish and bake it first.

While the crust is baking you can make the filling. I used canned pineapple, but you could easily use fresh pineapple chopped into chunks. Stir the filling mixture in a mixing bowl and let it stand until the crust is done.

Once the crust is done baking and is lightly golden brown let it cool for 10 minutes. Then, pour the pineapple filling over the crust and top with the reserved crust mixture. I also added some sliced almonds to the top for crunch.

Bake the bars at 375 degrees for 30-35 minutes. Let them cool slightly before you cut them into bars. I like them warm as much as I like them at room temperature.

Yes. You can chop up a fresh pineapple for this recipe. You will need about four cups. Chop the fresh pineapple into bite size chunks similar to the size of canned pineapple chunks.

Yes and I actually recommend it! These bars are best made the day before you plan to serve them. Making them ahead gives the fruit filling time to set up completely in the refrigerator overnight which makes slicing into clean and beautiful bars so much easier. Simply bake the bars, let them cool completely at room temperature, then cover and refrigerate overnight. Slice into bars right before serving and add vanilla ice cream or whipped cream for the perfect finishing touch.

Yes! Frozen fruit works well in this recipe which means you can make these bars year round even after rhubarb season is over. Thaw the strawberries and rhubarb completely before using and drain off as much excess liquid as possible by patting them dry with paper towels. Too much extra moisture from frozen fruit can make the filling too runny and prevent the bars from setting up properly. Fresh fruit will always give you the best result but frozen is a great option when fresh is not available.

Absolutely! Chopped pecans or walnuts both work beautifully as a substitute for the sliced almonds on top of these bars. You can also leave the nuts out entirely if you need a nut free version. The bars will still be delicious without them but the sliced almonds do add a lovely crunch and a slightly toasty flavor that makes the topping feel more special and bakery worthy.

The key to clean and beautiful bar cuts is to make sure the bars are completely cooled and well chilled in the refrigerator before slicing. Warm or room temperature bars will fall apart when cut because the fruit filling is still too soft and runny. I like to refrigerate the bars for at least a few hours or ideally overnight before slicing. Use a sharp knife and wipe the blade clean between each cut for the neatest results.

Yes! You can cut the recipe in half and bake it in an 8x8 or 9x9 square baking dish for a smaller batch. The bake times will be similar but keep an eye on the crust during the first bake and the bars during the second bake as they may finish a few minutes earlier in a smaller pan. This is a great option if you are baking for a smaller household or just want a smaller quantity of bars.

Yes! Cornstarch works perfectly as a substitute for arrowroot powder in this recipe and can be used in the exact same amount. Both arrowroot powder and cornstarch act as thickeners that help the strawberry rhubarb filling set up properly and hold together when the bars are sliced. Either one will give you a beautifully thick and jammy fruit filling.