Strawberry Rhubarb Shortbread Bars Recipe

Strawberry Rhubarb Shortbread Bars Recipe
12
Vegetarian, Dairy Free
STORAGE
Store in airtight container in fridge for up to 4 days.

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.


Ingredients
Equipment
  • Oven
  • Mixing Bowl
  • Baking Paper
  • Medium Baking Tin
  • Saucepan
  • Wooden Spoon
  • Blender
  • Knife or Skewer
  • Fridge
Method

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  1. Pre-heat oven to 175 degrees C. and grease/line a medium brownie dish.
  2. Mix all base ingredients in a bowl until well combined; the mixture should be slightly crumbly once mixed well. 
  3. Pour mixture into the tin and press down firmly to fill the tin evenly. 
  4. Bake for 15 minutes.
  5. 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.
  6. Take the base out of the oven and leave to one side until the topping is ready.
  7. 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
  8. 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.
  9. 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.
  10. Cut into squares, top with a little grated dark chocolate and more strawberries and enjoy!
Strawberry Rhubarb Shortbread Bars Strawberry Rhubarb Shortbread Bars Strawberry Rhubarb Shortbread Bars

Click to enlarge

8 August 2018 - 12:50pm

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