strawberry rhubarb fruit bars

Name: Strawberry Rhubarb Fruit Bars
Prep time: 30 min
Cook time: 40 min
Cuisine: American
Ingredients: CRUST; 1 cup(s) chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided; 3/4 cup(s) whole-wheat pastry flour; 3/4 cup(s) all-purpose flour; 1/2 cup(s) sugar or the equal of sugar substitute; 1/4 teaspoon(s) salt; 2 tablespoon(s) cold unsalted butter, cut into small pieces or heart healthy margarine; 2 tablespoon(s) canola oil; 1 large egg or equivlent egg substitute; 1 teaspoon(s) pure vanilla extract; 1/4 teaspoon(s) almond extract; FRUIT FILLING; 3 cup(s) diced strawberries (fresh or frozen), divided; 3 cup(s) diced fresh rhubarb, divided; 1/4 cup(s) orange juice, natural no sugar added; 1/2 cup(s) sugar or the equal of sugar substitute; 1/4 cup(s) cornstarch; 1 teaspoon(s) pure vanilla extract

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

If your a rhubarb fan you'll love this! I've added the diabetic adaptions if you need them. Also, you may need to use up to 2 more Tbsp of oil if the crust is too dry to hold together as it might be in some drier climates. I've been using this for a few years and it came from: http://www.eatingwell.com

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yield serving(s)

prep time 30 Min

cook time 40 Min

method Bake

Ingredients For strawberry rhubarb fruit bars

CRUST
1 c

chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
3/4 c

whole-wheat pastry flour
3/4 c

all-purpose flour
1/2 c

sugar or the equal of sugar substitute
1/4 tsp

salt
2 Tbsp

cold unsalted butter, cut into small pieces or heart healthy margarine
2 Tbsp

canola oil
1 lg

egg or equivlent egg substitute
1 tsp

pure vanilla extract
1/4 tsp

almond extract
FRUIT FILLING
3 c

diced strawberries (fresh or frozen), divided
3 c

diced fresh rhubarb, divided
1/4 c

orange juice, natural no sugar added
1/2 c

sugar or the equal of sugar substitute
1/4 c

cornstarch
1 tsp

pure vanilla extract

How To Make strawberry rhubarb fruit bars

1
To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor, pulse until the nuts are finely ground. Add butter and pulse until well incorporated.

2
Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor and process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly).
3
Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
4
Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
5
To prepare fruit filling & assemble bars: Combine 2 cups strawberries, 2 cups rhubarb, orange juice, sugar or the substitute and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. (It may take up to 10 minutes to get a thick result if you start with frozen fruit.) Stir in the remaining 1 cup strawberries and 1 cup rhubarb and 1 teaspoon vanilla.
6
Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.
7
Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.
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