Strawberry Rhubarb Crumble Bar

Yield: 8x8 pan

Crust:

1 cup rolled oats

1 cup almonds

4 medjool dates, pitted

3 tbsp coconut sugar

2 tbsp unsweetened shredded coconut

1/4 tsp cinnamon

1/4 tsp salt

5 tbsp coconut oil, melted

Filling:

2 cups rhubarb, chopped into 1/2 inch pieces

1 cup strawberries, chopped into 1/2 inch pieces

1/4 cup orange juice

2 tbsp maple syrup

1 tbsp chia seeds

Crumble Topping:

3 tbsp coconut sugar

2 tbsp almond flour

1/4 cup rolled oats

1/4 tsp cinnamon

1 1/2 tbsp coconut oil

1. Preheat oven to 350F. Line an 8x8-inch baking dish with parchment paper.

2. Add oats, almonds, dates, coconut sugar, coconut, cinnamon, and salt to a food processor or high-speed blender and pulse into a fine meal, making sure no large pieces remain.

3. 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.

4. 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).

5. Bake for 15 to 20 minutes, until the crust is fragrant and the edges are slightly golden brown. Set aside.

6. In the meantime, add rhubarb, strawberries, orange juice, and maple syrup to a medium saucepan. Cook over medium heat until slightly softened and bubbly, about 5 to 10 minutes. Stir frequently to prevent sticking. In the last minute of cooking, add the chia seeds and stir to ensure all the chia seeds are evenly distributed. Remove from heat and set aside.

7. 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.

8. Spoon the strawberry-rhubarb mixture over the pre-baked crust and spread into an even layer. Top with crumble topping and spread evenly to cover fruit.

9. Return pan to the oven and bake for another 15 to 20 minutes or until the fruit is warm and bubbly and the crumble is golden brown.

10. Remove from oven and let cool completely, at least 1 hour. Once cooled, gently lift bars from pan and slice into squares or bars.

11. 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.

https://minimalistbaker.com/strawberry-rhubarb-crumble-bars-gf/