Raspberry Rhubarb Bars
Hello & Happy Tuesday!!
Let me just say, that this is the FIRST and absolutely not the last time I’ll be working with rhubarb.
Prior to exploring rhubarb recipes I had seen and heard of strawberry rhubarb pies as well as jellies, but I wanted to create more of a bar, and I’m much more of a raspberry person than a strawberry, thus the Raspberry Rhubarb Bar was born.
Although I cook A LOT lol.. if you had asked me what rhubarb looked like 6 months ago, I may or may not have even been able to point it out. (honesty)
I only disclose this because for one its true, and at the end of the day, millions of us do this EXACT same thing. We cook only with ingredients that are familiar with and don’t typically explore new fruits and veggies.. We need to BREAK this habit!!
After makings this glorious recipe, I honestly can’t imagine still not knowing the amazingness that is rhubarb, becase this plant is truly magical!
If you’re looking to livin up your vegan dessert recipes with color, texture, and love a hint of tartness.. You NEED some rhubarb bars in your life lol!!
What’s great about these bars:
Sweet & tart
To go all out you can enjoy bars warm with some vegan ice cream
- 2 cups rhubarb, cut into 1-inch pieces
- 2 cups raspberries
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 2 tablespoons arrowroot
- 1 1/2 cups all-purpose flour
- 1 1/2 cups uncooked quick-cooking oats*
- 1 cup firmly packed brown sugar
- 3/4 cup vegan butter, softened
- 1 teaspoon baking soda
- 1 teaspoon salt
- Combine rhubarb, raspberries and lemon juice in saucepan over medium heat, stirring occasionally, until fruit is soft and tender (8 to 12 minutes). (I mashed my raspberries)
- Combine 1/2 cup sugar and arrowroot in small bowl, stir into fruit mixture. Continue cooking, while stirring constantly. Bring mixture to a boil, wait 1 minutes, then reduce to medium heat until thickened-remove from heat, and set aside. (should be somewhat gel like and slowly drip when tested)
- Preheat oven to 350°F. Combine all crust ingredients in large bowl with hands until the mixture is coarse crumbs.
- Reserve 1 1/2 cups of the crumb mixture to put on top. Press the rest of the crumb mixture onto bottom of a baking pan greased with coconut oil. Spread filling over crust. (leave a generous layer for a thick appearance) Sprinkle with reserved crumb mixture.
- Bake for 30 to 35 minutes or until golden brown. Cool completely before cutting into squares and serving.
- If you don't have vegan butter you could use solid coconut oil
- Don't have raspberries? use strawberries