Try these Strawberry Rhubarb Shortbread Bars they are moreish, healthy sweet treats. A great way to get the nutritional Red Maca Powder into your diet. You can munch these on-the-go or enjoy them with afternoon tea. A tasty fresh recipe to create this Summer.
Equipment
- Oven
- Mixing Bowl
- Baking Paper
- Medium Baking Tin
- Saucepan
- Wooden Spoon
- Blender
- Knife or Skewer
- Fridge
Ingredients
For the base
- 2.5 Cups Plain Flour
- 2 Eggs
For the top
- 1 Cup Fresh Strawberries
- 1 Cup Rhubarb (cut into small pieces)
- 1/4 Cup Water
- 2 Eggs
- 1 Tbsp Lemon Zest
- 2 Tbsp Plain Flour
Optional decorations
- Extra Fresh Strawberries
- Vegan Chocolate (grated)
Method
- Pre-heat oven to 175 degrees C. and grease/line a medium brownie dish.
- Mix all base ingredients in a bowl until well combined; the mixture should be slightly crumbly once mixed well.
- Pour mixture into the tin and press down firmly to fill the tin evenly.
- Bake for 15 minutes.
- Whilst the base is in the oven you can make the topping. Pop the rhubarb, strawberries, water and the 1/2 cup coconut sugar into a pan and bring to the boil. Mix then simmer for 10-15 minutes or until the fruit begins to soften.
- Take the base out of the oven and leave to one side until the topping is ready.
- Pour the softened fruit into a blender and pulse a few times to break it up a little. Add the rest of the ingredients and pulse a few more times to mix them well
- Pour the now blended topping onto the base and bake for a further 20-25 minutes; once the top is browned it should be ready- check with a knife, it should come out clean.
- Remove from the oven and place on the side to cool for 30-40 minutes then place in the fridge to chill for 2-3 hours.
- Cut into squares, top with a little grated dark chocolate and more strawberries and enjoy!
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