Strawberry Rhubarb Crumble Bars
Ingredients
The crust
-
1
cup
gluten-free rolled oats
-
1
cup
raw almonds
-
¼
tsp
sea salt
-
3
Tbsp
coconut sugar
-
4½
Tbsp
coconut oil (melted)
The filling
-
2
heaping cups
rhubarb (stems removed, chopped into ½ inch pieces)
-
1
heaping cup
berries (such as strawberries or raspberries, large pieces chopped)
-
¼
cup
orange juice
-
2
Tbsp
coconut sugar (plus more to taste)
-
1
Tbsp
cornstarch
The crumble topping
-
3
Tbsp
coconut sugar
-
2
Tbsp
gluten-free flour
-
¼
cup
gluten-free rolled oats
-
1¼
Tbsp
coconut oil
Instructions
- Preheat the oven to 350°F (176°C) and line an 8x8-inch baking dish with parchment paper.
- In a food processor, combine oats, almonds, sea salt, and coconut sugar, and pulse into a fine meal.
- Add melted coconut oil to the mixture and pulse until it forms a loose dough.
- Press the mixture into the lined baking dish to form an even layer.
- Bake for 15 minutes, then increase the heat to 375°F (190°C) and bake for an additional 5 minutes until fragrant and slightly golden.
- In a medium saucepan, combine rhubarb, berries, orange juice, coconut sugar, and cornstarch, and warm over medium-low heat until softened and bubbly.
- Prepare the crumble topping by mixing all topping ingredients in a small bowl until crumbly.
- Spread the strawberry-rhubarb mixture over the pre-baked crust, then top with the crumble mixture.
- Reduce the oven temperature back to 350°F (176°C) and bake for another 15-20 minutes until bubbly and golden.
- Let the bars cool completely for 1-2 hours before slicing into squares.
Nutrition Facts (estimated)
Servings
9 squares
Calories
258
Total fat
16.1g
Total carbohydrates
26.7g
Total protein
4.9g
Sodium
53mg
Cholesterol
0mg
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