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My love for fruit bars began in high school when I discovered Starbucks’ blueberry bars. As they had a fruit filling and crumbly oat topping, I convinced myself it was a healthy breakfast and proceeded to buy one every morning on my way to school for my entire senior year. During the summers I would bake different variations with cranberries, raspberries and apricots, but my favorite was always strawberry and rhubarb, the perfect combination of tart and sweet.

After making Stewed Rhubarb and Rhubarb & Orange Muffins I had a few pieces of rhubarb left over and decided it was finally time to tackle the grain free fruit bar. In place of the crumbly oat topping I made a coconut and chopped nut mixture which although a little messy, works incredibly well. I couldn’t be happier with how these bars turned out. Even if you aren’t grain free, I highly recommend trying them, I actually prefer them to the Starbucks version as they are a lot lighter (which means you will want to eat more then one) and have more flavour. Plus being grain and refined sugar free there is no guilt!

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If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Strawberry & Rhubarb Bars

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Ingredients

For the Base:

  • 1 1/2 cups almond flour
  • 1/3 cup coconut flour
  • 1/3 cup melted coconut oil or butter
  • 3 tbsp honey or other sweetener
  • 1/2 tsp baking soda

For the Filling:

  • 3 cups rhubarb chopped
  • 1 1/2 cups strawberries chopped
  • 2 tbsp honey
  • 2 tbsp water

For the Topping:

  • 2 tbsp honey or other sweetener
  • 2 tbsp melted coconut oil or butter
  • 1/2 cup coconut
  • 1 tbsp coconut flour
  • 1/2 cup finely chopped toasted nuts

Instructions

  • Preheat the oven to 150 degrees celsius (300 degrees Fahrenheit)
  • In a pan over medium-low heat let the chopped rhubarb, strawberries, honey and water simmer for approx 20 minutes until the fruit has begun to break down. Once the fruit has become a stewed consistency, remove from the heat and set aside, it will thicken as it cools
  • In a mixing bowl combine the ingredients for the base
  • Line a 9 x 9 inch baking tin with tin foil
  • Empty the dough into the tin and pat down to form a 1.5-2 cm thick base. Place in the oven and let bake for approx 10 minutes until it begins to turn a golden brown
  • While the base is cooking, in a bowl mix together the ingredients for the topping
  • Remove from the oven and top with the Strawberry and Rhubarb filling and then top with a thin layer of the topping. Place back in the oven and bake for 15-20 minutes until the nuts begin to golden in colour
  • Let completely cool before lifting the bars out of the baking pan using the tin foil. Cut into square and enjoy! Best stored in the fridge for up to 5 days.