Anyways, my point here is that rhubarb is delicious and everyone should at least try to love it.
It felt right.
Rhubarb Strawberry Crisp Bars
yields 16 bars
3/4 almond meal
3/4 cup + 3 tbsp whole wheat flour
1/2 cup lightly packed brown sugar
Rounded 1/4 teaspoon sea salt
6 tbsp coconut oil, melted
1 3/4 cup rhubarb, diced
1 cup strawberries, diced
1 tbsp fresh lemon juice
1 1/2 tsp cornstarch
1 tbsp raw sugar
Heat oven to 375 degrees Fahrenheit. Line the bottom of a 8-by-8-inch square baking pan (I used a 9" round pie pan with success) with parchment paper.
Pour almond meal, 3/4 cup flour, brown sugar and salt in bottom of the pan and stir until fully combined. Drizzle melted coconut oil evenly over the mixture, then use your hands to moisten the dry mix. If the dough starts to feel too wet and oily, add up to 3 tbsp extra flour and combine. Divide the dough in half; set one half aside and evenly press the other half into the bottom of the pan so it is fully covered.
Dice the rhubarb and strawberries, then add them on top of the dough. Sprinkle with cornstarch and lemon juice, then stir. Make sure the fruit mixture is evenly distributed, then, using your hands, crumble the remaining half of the dough across the top of the fruit. Sprinkle with raw sugar.
Bake 30-45 minutes, until the fruit is bubbling and the crumble begins to turn golden.
Let cool 10 minutes. If you're not worried about the bars fully holding their shape, you could eat it straight out of the oven, but if you want them to stay firm and able to be eaten with your hands, then place in the fridge for a couple hours. Keep leftovers in the fridge.
Drizzle with peanut butter for a delicious PB&J experience! You can also top with coconut whip, yogurt, ice cream, or eat them straight out of the pan.