Strawberry-Rhubarb Crumb Bars
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
In a small pot, combine strawberries, rhubarb, honey and 3 tbsp water. Bring to a simmer.
Cook 10 minutes, until falling apart and thick.
Whisk together remaining water and tapioca flour in a small dish, then stir into the strawberry mixture and cook until mixture thickens.
Remove from heat, stir in zest and juice and allow to cool 30 minutes.
Preheat oven to 375F.
In a bowl, combine flour, oats, sugar, salt, baking powder, baking soda and cinnamon.
Cut the butter into the mixure with a pastry cutter or your fingers until crumbly.
Press half into a lined 8" pan.
Top with cooled strawberry puree and cover with the remaining crumbled mixture, pressing down gently.
Bake 35 minutes on the bottom rack of the oven.
Let cool completely before cutting.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
1/2 lb chopped strawberries10 oz chopped rhubarb2 tbsp honey1/3 cup water, divided1 1/2 tbsp tapioca flourzest and juice of 2 limes1 1/2 cup whole wheat flour1 1/4 cup quick (not instant) oats1/2 cup packed brown sugar1/2 tsp salt1/2 tsp baking powder1/2 tsp baking soda1 tsp cinnamon6 oz (3/4 cup) butter, slightly soft but still cool
In a small pot, combine strawberries, rhubarb, honey and 3 tbsp water. Bring to a simmer.
Cook 10 minutes, until falling apart and thick.
Whisk together remaining water and tapioca flour in a small dish, then stir into the strawberry mixture and cook until mixture thickens.
Remove from heat, stir in zest and juice and allow to cool 30 minutes.
Preheat oven to 375F.
In a bowl, combine flour, oats, sugar, salt, baking powder, baking soda and cinnamon.
Cut the butter into the mixure with a pastry cutter or your fingers until crumbly.
Press half into a lined 8" pan.
Top with cooled strawberry puree and cover with the remaining crumbled mixture, pressing down gently.
Bake 35 minutes on the bottom rack of the oven.
Let cool completely before cutting.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 239.2
- Total Fat: 12.4 g
- Cholesterol: 30.7 mg
- Sodium: 172.5 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 3.2 g
- Protein: 3.8 g
Member Reviews
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JANET1012
I didn't have any tapioca flour, so I used corn starch, and I used two packets of True Lime since I didn't have fresh limes. These are SO good! The only way to improve them is to maybe add some nuts. I served them to a group last night, and I had a leftover bar for breakfast this morning. :-) - 5/24/14