Strawberry Rhubarb Crumble Bars by @minimalistbaker

N/A
Medium

1 serving

🌿

340 g

Rhubarb

🍓

340 g

Strawberries

🍊

30 ml

Orange Juice

🥥

100 g

Coconut Sugar

🌽

16 g

Cornstarch

🌾

180 g

Oats

🌰

Almonds

🥥

110 g

Coconut Oil

🌾

Gluten-free Flour

🍦

Vanilla Ice Cream

Preparation Steps

  1. Step 1/13

    Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for lifting out the bars.

    🍰8-inch square baking pan
    📜parchment paper

  2. Step 2/13

    Slice the rhubarb into small pieces. Hull and chop the fresh strawberries.

    rhubarb
    fresh strawberries
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Combine the chopped rhubarb, strawberries, orange juice, 1/4 cup coconut sugar, and cornstarch in a saucepan. Stir until the cornstarch is evenly dispersed.

    rhubarb
    fresh strawberries
    orange juice
    coconut sugar
    cornstarch
    saucepan
    🥄measuring cups
    🥄measuring spoons
    🥄wooden spoon

  4. Step 4/13

    Cook the fruit mixture over medium heat for 8-10 minutes. Stir until the fruit softens and the filling becomes thick and glossy.

    rhubarb
    fresh strawberries
    orange juice
    coconut sugar
    cornstarch
    saucepan
    🥄wooden spoon

  5. Step 5/13

    Combine 1 1/2 cups rolled oats, almond flour, 1/4 cup coconut sugar, and sea salt in a mixing bowl. Stir until evenly mixed.

    certified gluten-free rolled oats
    almond flour
    coconut sugar
    sea salt
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons
    🥄wooden spoon

  6. Step 6/13

    Pour 1/3 cup melted coconut oil into the oat mixture. Mix until it forms a moist, pressable dough.

    coconut oil
    certified gluten-free rolled oats
    almond flour
    🥣mixing bowl
    🥄measuring cups
    🥄wooden spoon

  7. Step 7/13

    Press the oat-almond dough firmly and evenly into the lined baking pan. Bake for 15 minutes, until lightly golden around the edges.

    certified gluten-free rolled oats
    almond flour
    coconut oil
    🍰8-inch square baking pan
    🍴rubber spatula

  8. Step 8/13

    Combine the remaining 1/2 cup rolled oats, gluten-free all-purpose flour, remaining 1/4 cup coconut sugar, and remaining sea salt in a second mixing bowl. Stir to combine.

    certified gluten-free rolled oats
    gluten-free all-purpose flour
    coconut sugar
    sea salt
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons
    🥄wooden spoon

  9. Step 9/13

    Add the remaining melted coconut oil to the oat mixture. Mix with a fork or spoon until large crumbly clusters form.

    coconut oil
    certified gluten-free rolled oats
    gluten-free all-purpose flour
    🥣mixing bowl
    🥄wooden spoon

  10. Step 10/13

    Spread the warm strawberry-rhubarb filling over the partially baked crust. Smooth it into an even layer.

    rhubarb
    fresh strawberries
    🍰8-inch square baking pan
    🍴rubber spatula

  11. Step 11/13

    Sprinkle the oat crumble evenly over the fruit filling. Gently press only the largest crumbs into place.

    certified gluten-free rolled oats
    gluten-free all-purpose flour
    coconut oil
    🍰8-inch square baking pan
    🥣mixing bowl

  12. Step 12/13

    Bake for 30-35 minutes, until the crumble is golden brown and the fruit filling bubbles at the edges. Transfer the pan to a wire rack.

    🍰8-inch square baking pan
    🧊wire rack

  13. Step 13/13

    Cool the bars completely in the pan for at least 60 minutes. Lift out using the parchment paper and cut into 9 squares.

    🧊wire rack
    📜parchment paper
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Vegetables, Fruit juice, Sweetener, Thickener, Oil

Ingredients

Rhubarb, Strawberries, Orange juice, Coconut sugar, Cornstarch, Oats, Almonds, Coconut oil, Gluten-free flour, Vanilla ice cream

Allergens

Coconut

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Lactose-free, Plant-based

Calories

285 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 39g, Total sugars: 22g, Dietary fiber: 5g, Total fat: 14g, Saturated fat: 9g, Sodium: 85mg

Nutritional Information

Minerals

Calcium: 70mg, Iron: 2.1mg, Potassium: 240mg, Magnesium: 55mg

Vitamins

Vitamin C: 22mg, Vitamin E: 2.4mg, Folate: 18mcg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, measuring cups, measuring spoons, mixing bowl, wooden spoon, rubber spatula, 8-inch square baking pan, parchment paper, wire rack

Appliances

oven, stovetop

Type

Type

Type Of Dish

Dessert, Snack, Baked good, Bar cookie

Occasions

Spring, Summer, Picnic, Potluck, Afternoon tea, Dessert

Origin

Source

Platform

instagram

Original Creator

@minimalistbaker

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Crisp, Crumbly, Tender, Jammy, Chewy

Flavors

Sweet, Tart, Fruity, Buttery, Nutty, Citrusy, Caramel-like

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from direct sunlight,Cool completely before storing), fridge : 5 days (Store in an airtight container,Separate layers with parchment paper,Serve chilled or bring to room temperature before serving), freezer : 2 months (Wrap individual bars tightly,Store in a freezer-safe airtight container,Thaw overnight in the refrigerator)