The U.S. has apple pie. The U.K. has shepherd’s pie. In Southern Ontario, rhubarb is the classic pie of choice – especially since most of the small country homes have a rhubarb patch somewhere on the property. Chef Collin Goodine prepared this recipe for us with sweet childhood memories in mind. As a kid, he’d rip the rhubarb stalk out of the ground, take a bite and cringe at the overwhelming tart flavor. Now, he embraces the “beautiful” tart flavor by marrying it with other berries that grow during the same season, like strawberries! Chef Collin turned the traditional pie into a crumbly treat that you can cut into bars for easy access!
Strawberry-Rhubarb Crumble Bars
Servings 12
Calories 315 kcal
Ingredients
Crumble and cheesecake layers
- ½ cup sprouted oats
- 1 cup crushed almond cookies
- 1 cup almond flour
- 1 Tbsp. cassava flour
- 2 tsp. baking powder
- Pinch maldon salt
- ½ tsp. cinnamon
- ½ tsp. vanilla extract
- ½-¾ cup coconut oil melted
- ¼ tsp. cracked black pepper
- 2 Tbsp. coconut yogurt
- 2 Tbsp. honey
- 2 Tbsp. coconut sugar
- 2 Tbsp. pumpkin seeds crushed
- ½ cup dairy-free cream cheese
Rhubarb-berry compote
- 2 cups rhubarb
- 1 cup strawberries
- 1 cup raspberries
- ¼-½ cups organic cane sugar
- Zest of 2 lemons
- ¼ cup water
- Juice of 1 lemon
- Cornstarch to thicken
Instructions
Rhubarb-berry compote
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In medium, thick-bottomed pot, combine berries. Add remaining compote ingredients and whisk well (don’t worry about breaking up the fruit).
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Simmer mixture for about 30-40 minutes to break down and soften, to allow the fruits to soften and break down. Liquid will become thick.
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Once the mixture looks thick enough, remove from heat. Note: For a less chunky, smoother compote, puree mixture, then let cool.
Crumble
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Preheat oven to 350 degrees F. In pot, melt coconut oil.
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In large bowl, mix together all crumble ingredients (except for coconut oil). Pour in melted coconut oil and mix until crumble-size pieces form. Set aside.
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In smaller bowl, combine cream cheese, yogurt, honey, pumpkin seeds and sugar to create cheesecake layer. Whip until smooth.
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In pan lined with unbleached parchment paper, transfer in ⅔ crumble mixture, then layer on cheesecake mixture and spread out evenly.
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Add a layer of compote, then add the rest of the crumble. Bake for 30-40 minutes
Recipe Notes
Order the ingredients you need to make this recipe at Vitacost.com!
Nutrition Facts
Strawberry-Rhubarb Crumble Bars
Amount Per Serving (1 g)
Calories 315
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g50%
Trans Fat 0.002g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Sodium 115mg5%
Potassium 288mg8%
Carbohydrates 36g12%
Fiber 4g16%
Sugar 14g16%
Protein 5g10%
Vitamin A 44IU1%
Vitamin C 12mg15%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.