• Alison Elliott

Seasonal Strawberry Rhubarb Bars


Prep Time: 20 Minutes

Bake Time: 20 Minutes

Total Time: 1 Hour


Ingredients:

Base

1/2 tbsp. Unsalted vegan butter (to grease the pan)

2 Overripe small bananas (mashed)

3 c. Almond flour

2 c. Rolled oats (GF)

1 tsp. Baking powder

1 tsp. Baking soda

1/2 tsp. Salt

1/2 tsp. Cinnamon

1 tsp. Vanilla extract

1/3 c. Light brown sugar

2/3 c. Cashew milk (or coconut, almond, soy, oat milk)


Filling

4 c. Fresh rhubarb (diced into small pieces ~1 cm each)

2 c. Fresh strawberries (sliced into fourths)

1/3 c. Light brown sugar

2 tbsp. Tapioca flour


Topping

1/2 c. Unsalted vegan butter (melted in the microwave for 30 seconds)

1 1/3 c. Almond flour

1 1/4 c. Rolled oats (GF)

1/3 c. Light brown sugar

1/4 tsp. Salt

1/2 c. Shredded unsweetened coconut


Method:

Base

1) Preheat the oven to 350 degrees. Grease a 9x13 pan with 1/2 tbsp. unsalted vegan butter. I put the butter in a reusable napkin and coat the pan with it.


2) Add 2 overripe (small) bananas to a medium size bowl and use a fork (or potato masher) to mash the bananas.


3) Next, add 3 c. Almond flour, 2 c. Rolled oats (GF), 1 tsp. Baking powder, 1 tsp. Baking soda, 1/2 tsp. Salt, 1/2 tsp. Cinnamon, 1 tsp. Vanilla extract, 1/3 c. Light brown sugar, and 2/3 c. Cashew milk (or coconut, almond, soy, oat milk) to the bowl with the mashed bananas. Use a whisk to mix the ingredients for the base together well.


4) Transfer the mixture to the greased 9x13 pan. Use a spatula to ensure the mixture is evenly spread throughout the dish, forming and even base. Next, make the filling (directions below).


Filling

1) Wash the rhubarb. I cut each piece of rhubarb into four long pieces to start and then I dice them into small chunks (~ 1 cm each).


2) Wash the fresh local/ seasonal strawberries. June is the best time of year for seasonal strawberries on the east coast. I don't like to use a knife to cut the leaves off because I like to retain as much of the berry as possible. I use my fingers to remove the leaves (and then I compost them). I use a small knife to slice the strawberries into fourths.


3) In a medium size bowl combine 4 c. fresh rhubarb (diced into small pieces ~1 cm each), 2 c. fresh strawberries (sliced into fourths), 1/3 c. light brown sugar, and 2 tbsp. tapioca flour. Mix all of the ingredients together with a wooden spoon. You know the filling is well mixed when the liquid is apparent and the tapioca flour has disintegrated.


4) Add the filling to the base in the pan and bake at 350 degrees for 20 minutes.


Topping

1) In a small microwave safe bowl, measure out 1/2 c. Unsalted vegan butter. Place the butter in the microwave and heat for 30 seconds.


2) Next, combine 1 1/3 c. Almond flour,1 1/4 c. Rolled oats (GF), 1/3 c. Light brown sugar, 1/4 tsp. Salt, and1/2 c. Shredded unsweetened coconut in a medium size bowl. Drizzle on the melted butter and combine the ingredients with a metal fork.


3) Once the base has finished cooking remove it from the oven and add the topping. Bake for another 20 minutes at 350 degrees, or until the bars are golden brown.


4) Enjoy these delicious "Seasonal Strawberry Rhubarb Bars" with friends and family..or by yourself all week! This recipe yields a lot of bars. Option to serve with vegan ice cream.


Serving Size: 10+