STRAWBERRY RHUBARB CRUMBLE BARS
Now is the best time to head to your local strawberry farm to pick-your-own strawberries!
These gluten free Strawberry Rhubarb Crumble Bars are a quick and easy way to enjoy the taste of a crumble packaged as a bar.
INGREDIENTS:
Crust
2 cups organic oat flour
1 cup organic oats
2 cups almond flour
4 tbsp tapioca flour
1 cup unsweetened coconut flakes
1/2 cup honey or ½ cup coconut sugar
½ tbsp cinnamon
⅛ tsp salt
1 tsp baking powder
1/2 cup butter (cubbed)
1 egg
FILLING:
Filling
2 cups strawberries (cut into quarters)
2 cups rhubarb (cut into ¼ inch pieces)
2 tbsp honey
1 inch piece of fresh ginger (grated)
zest from 1 lemon
juice from ½ lemon
METHOD:
Preheat the oven to 350°F
Line a 9x13-inch pan with parchment paper
The Dough:
Combine the oat flour, oats, almond flour, honey, baking powder, cinnamon, and salt in a medium-sized bowl.
Cut in the butter using 1/2-inch pieces and use your fingers to break the butter into the flour.
The butter should be the size of small peas, but flat, not in chunks.
Mix the egg with a fork and add to the dough. Massage again with your hand until the dough is crumbly
Scoop 1 cup of the crumbly dough and set it aside to put on to top the filling.
Put the remaining dough into the lined pan and press down on it firmly to form an even layer of dough at the bottom.
The Filling:
Combine the strawberries, rhubarb, lemon juice, lemon zest, ginger and honey into a medium size bowl and stir until all combined
Putting it all together
Spread out the fruit onto the flattened crust
Sprinkle the reserved crumbly dough over the fruit filling and gently flatten
Bake in the oven for 40 to 45 minutes, or until the crumb topping is golden brown.
Cool completely in the pan until it reaches room temperature.
Cut into bars into squares or rectangles
Serve at room temperature
Store in the refrigerator in an airtight container for 4-5 days or keep in the freezer and take out when you need a quick snack.
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