Rhubarb Strawberry Date Bars

Oh my heavenly summer treats! I have a rhubarb plant now at our new home. Surprise! So of course I had to try my hand at making a “healthier” no processed sugar rhubarb treat. These bars have zero processed sugar. They are sweetened entirely with fruit. They are so super yummy I can only make them when I have guests so that I don’t eat a whole pan of them. I made them for my past women’s bible study get together. My friend asked if you could make them without rhubarb and I thought “why not”. I made the same bars with strawberries and raspberries and less dates (3 in the filling rather than 6) and they were super yummy. So if you don’t have your own rhubarb plant or a generous friend to lend you some, you can still make these same bars with strawberries. I used a combo of frozen strawberries and raspberries for the non rhubarb version. The “sauce” wont be quite as thick but they are still really good.

Here is how I made them.

Ingredients:

Crust:

1 cup organic oat flour (you can buy it online or make your own in the food processor by blending up oats into flour)

1 super ripe banana

3 dates

2-3 TSP coconut oil

1 tsp vanilla extract

3/8 tsp sea salt We buy our Redmonds Sea Salt from Thrive Market.

optional: 1/2 cup collagen (I buy mine cheapest at Thrive Market)

Filling:

2 heaping cups of chopped (1/4 inch pieces) rhubarb

1 heaping cup of strawberries (I used frozen)

6 dates (pitted and chopped)

1 TBS organic arrowroot powder (I got mine at Thrive Market)

1/2 tsp vanilla extract

optional: 1-2 TBS collagen (I buy mine cheapest at Thrive Market)

Crumble Topping:

1/2 cup organic oats (super inexpensive at Thrive Market)

2 dates (chopped up into super small pieces)

2 TBS oat flour

2 TBS salted grass fed butter (you can use coconut oil for a dairy free option)

pinch of sea salt (may need to add more if you replace butter with coconut oil)

Directions:

1. Preheat your oven to 375 degrees.
2. Prepare an 8×8 square Pyrex glass dish with a sheet of parchment paper.
3. In a food processor blend 3 dates then add your super ripe banana and blend together.
4. Add oats, sea salt, collagen (if using), and vanilla extract. Blend completely.
5. Add 2 TBS coconut oil and blend. If the mixture seems dry add another TBS coconut oil.
6. Spread the “crust” batter evenly in your 8×8 parchment paper lined Pyrex dish.
7. Cook in the preheated oven for 15-20 minutes.
8. While your crust is cooking prepare the sauce.
9. Put your rhubarb, strawberries, and 6 pitted chopped dates into the food processor and blend thoroughly.
10. Add your sauce to a medium size pot and cook on medium/low heat. Add collegen if using. Stir frequesntly so that the sauce doesn’t burn. Cook for 10-15 minutes until hot but don’t let it boil.
11. Turn off the heat and add 1 TBS organic arrowroot powder and mix thoroughly to thicken the sauce.
12. Add vanilla extract and mix.
13. Once your crust is done cooking take it out and reduce the oven heat to 350 degrees.
14. Spread the rhubarb strawberry date sauce evenly over the crust.
15. Set this aside to make your crumble topping.
16. Place 1/2 cup oats, 2 TBS oat flour, 2 TBS grass fed salted butter (or coconut oil), pinch of sea salt, and chopped dates into a small bowl.
17. Use your hands to mash the butter and mix all the ingredients together completely.
18. Sprinkle the crumble top evenly over the layer of sauce.
19. Place the bars back into the 350 degree oven and cook for 15-20 more minutes (until the crumble top is slightly golden brown).
20. Remove from the oven and allow it to cool for at least 2 hours before serving.
21. Enjoy!

I have NO idea how long this will stay good because we gobble it up in less than 3 days. I store any that we don’t finish in the first setting in an air tight container in the fridge.

I hope you love this summer treat as much as my family does!

If you have any comments or questions feel free to comment in the section below.

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