Strawberry Rhubarb Crumble Bars
Minimalist Baker/ Photo credit: Minimalist Baker
9 Servings
Ingredients
CRUST
- 1 cup gluten-free rolled oats
- 1 cup raw almonds
- 1/4 tsp sea salt
- 3 Tbsp coconut sugar
- 4 1/2 Tbsp coconut oil (melted)
FILLING
- 2 heaping cups rhubarb (stems removed – chopped into 1/2 inch pieces)
- 1 heaping cup berries (such as strawberries or raspberries – large pieces chopped)
- 1/4 cup orange juice
- 2 Tbsp coconut sugar (plus more to taste)
- 1 Tbsp cornstarch
CRUMBLE TOPPING
- 3 Tbsp coconut sugar
- 2 Tbsp gluten-free flour (or Bob’s Red Mill 1:1 Gluten Free Blend)
- 1/4 cup gluten-free rolled oats
- 1 1/4 Tbsp coconut oil
Instructions
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Preheat oven to 350 degrees F and line an 8×8-inch baking dish with parchment paper.
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Add oats, almonds, sea salt, and coconut sugar to a food processor or high-speed blender and pulse into a fine meal, making sure no large pieces remain.
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Add melted coconut oil and pulse to incorporate. It should form a loose dough that forms when squeezed between two fingers. Add more melted oil if too dry.
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Spread the mixture into the lined baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass).
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Bake for 15 minutes, then increase heat to 375 degrees F and bake for 5 minutes more, or until the crust is fragrant and the edges are slightly golden brown. Set aside.
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In the meantime, add rhubarb, strawberries, orange juice, coconut sugar, and cornstarch to a medium saucepan and warm over medium-low heat until slightly softened and bubbly – about 5-7 minutes. Stir frequently to prevent sticking. Then remove from heat and set aside.
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Next prepare crumble by adding all ingredients to a small mixing bowl and using a fork or your fingers to mix ingredients into a crumble. Set aside.
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Add strawberry-rhubarb mixture to the pre-baked crust and spread into an even layer. Then top with crumble topping and spread evenly to cover fruit.
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Reduce oven heat back to 350 degrees F and bake for another 15-20 minutes or until the strawberry topping is warm and bubbly and the crumble is golden brown.
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Remove squares from oven and let cool completely – 1-2 hours. Once cooled, gently lift bars from pan and slice into 9 even squares.
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Store leftovers in a well-sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month.
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