Strawberry Rhubarb Crumble Bars

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Inspired by Love & Lemons. To access the original recipe on their site, click HERE.

INGREDIENTS

Fruit Filling

  • 1 cup diced strawberries
  • 1 cup diced rhubarb
  • 1 teaspoon cornstarch
  • ½ teaspoon lemon juice
  • ½ teaspoon maple syrup
  • ¼ teaspoon vanilla

Crumble Crust & Topping

  • 1 ¼ cup whole rolled oats, plus more for garnish
  • ⅔ cup chopped walnuts
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • heaping ¼ teaspoon sea salt 2 tablespoon firm coconut oil, more for greasing

DIRECTIONS

  • Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper. Lightly spray the exposed pan sides with nonstick cooking spray.
  • Make the fruit filling: In a medium bowl, mix together the strawberries, rhubarb, cornstarch, lemon juice, maple syrup, and vanilla.
  • Make the crumble: In a food processor, combine the oats, nuts, brown sugar, cinnamon, and salt and pulse until just combined. Add the coconut oil and pulse again. Add the water and pulse again. Press ⅔ of the crumble into the baking pan to form a crust. Bake 20 to 25 minutes or until golden brown and firm. Remove from the oven and let cool for 15 minutes.
  • Spread the fruit filling over the crust, sprinkle with the remaining crumble, and garnish with some rolled oats. Bake for an additional 20 minutes, or until the fruit is soft and the crumble topping is lightly crisp. Let cool completely before slicing. If not serving the same day, store the bars covered in the refrigerator

NUTRITIONAL FACTS

Servings: 16 servings
Calories: 103
Protein: 1.2 grams
Carbohydrates: 13.8 grams
Fat: 5.7 grams

CALORIE CONSIDERATIONS

    • To INCREASE calories: Add more chopped walnuts to the top as a garnish

TO MAKE THIS GLUTEN FREE:

This recipe is already gluten free!

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DID YOU KNOW...

Rhubarb is a vegetable? In fact, it is actually part of the Polygonaceae family, which includes foods like buckwheat and sorrel.

DID YOU KNOW...

Rhubarb is full of fiber, calcium and vitamin K? Try it for its benefits to your digestive system, bones and blood.

DID YOU KNOW...

The leaves of the rhubarb plant are poisonous? Only eat the red stalk, because the greens contain oxalic acid which can cause kidney stones and organ failure if consumed in large quantities.

DID YOU KNOW...

Just 1/2 cup of cooked rhubarb equals 1 serving of vegetables?!

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