Strawberry Rhubarb Bars

serves 8 - 12
Photo by Mishell R.
Adapted from onegreenplanet.org

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from onegreenplanet.org

Ingredients

  • Crust:

  • 1.5

    cups whole raw almonds

  • 1.5

    cups regular oats (for Gluten-free, use GF oats)

  • 1/2

    tsp kosher salt

  • 1

    cup raisins, soaked for at least an hour

  • 1/4

    cup coconut oil

  • Filling:

  • 1 1/2

    cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces

  • 1 1/2

    cups sliced fresh strawberries

  • 1

    tsp of cinnamon

  • 1

    tablespoon lemon juice

  • 1/2

    tbsp maple syrup

  • 2

    tablespoons cornstarch

Directions

Step 1 Heat oven to 350°F Step 2 Combine rhubarb, strawberries, cinnamon and lemon juice in saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes). Step 3 Combine 1/2 cup maple syrup and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside. Step 4 In a food processor, process the almonds, salt, and oats until a fine crumble forms. Now add in the raisins and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky.Remove from processor, set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into a baking pan. Step 5 Scoop out the fruit mixture onto the crust and gently spread with the back of a wet spatula until even. Step 6 Sprinkle with reserved crumb mixture. Step 7 Bake for 30 to 35 minutes or until golden brown. Cool. Step 8 Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.

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