[ Lovely colourful rhubarb ]
Last week I went to the store when these lovely bright pink rhubarbs caught my eye, they looked so beautiful, summery & colorful; I had to take them home.
I never seem to use a lot of rhubarb in my cooking, so reading a bit about how to cook and create dishes with rhubarb. In this recipe I paired rhubarb with strawberry since that is a much used combination, but for sure a good one. The sweetness of the strawberry does complement the earthy & sour taste of rhubarb. The recipe is gluten free, dairy free & sugar free.
Strawberry rhubarb slices
makes +/- 30 bars
- 2 cups of rhubarb (300 gr)
- 2 cups of strawberries (300 gr)
- 2 tsp of arrowroot
- 2 tbsp of lemon juice
- 2 tbsp of honey
- 2 cups of buckwheat oats (230 gr)
- 1 cup of almond flour (120 gr)
- 2 tbsp of honey
- 10 dates chopped
- ¼ cup of grated coconut
- ¼ tsp baking soda
- ½ tsp salt
- 12 tbsp of coconut oil (175 gr)
Preheat the oven at 175 °C. Chop the rhubarb & strawberries into small pieces. Mix together the rhubarb, strawberry, arrowroot, lemon juice & honey, set aside.
Chop the dates into small pieces, set aside. In another bowl mix together buckwheat oats, almond flour, honey, dates, grated coconut, baking soda & salt. Warm the coconut oil & pour over this mixture. Mix together with a spoon. Set aside 1 cup of the mixture, you will use it later on for the crumble.
In a baking tin (+/- 35 by 25cm) covered with paper, spread the flour mixture evenly so that you will create the bottom of the bars. Use a bit of pressure to make one solid crust. Next step is to divide the fruit mixture evenly over the crust.
Then take the mixture that you set aside and crumble over the fruit layer.
Put the tin in the oven & bake for 25-30 minutes.
Take them out of the oven & let them cool. Slice & store in the fridge.
P.S. You can make the recipe vegan by substituting honey with maple syrup.