Healthy Rhubarb Crumble Bars

Time:

• Preparation Time: 5 minutes
• Serves: 16 small bars

Ingredients:

For the filling:

• 1 ½ cups rhubarb (I used frozen, but you can also use fresh)
• 2 tbsp strawberry jam (I used St. Dalfour no added sugar spread)
• ¼ cup water
• 1 tbsp fresh lemon juice
• 2 tbsp xylitol or stevia (or any other granulated sweetener)
• 1 ½ tbsp arrowroot

For the crumble:

• 1 cup plain oats
• 1 cup wholemeal spelt flour
• ¼ cup coconut sugar (or brown sugar)
• ½ tsp salt
• 1/8 tsp baking soda
• 1/3 cup + 1 tbsp coconut oil

Directions:

1. Preheat the oven to 180°C (350°F) and line an 8″ cake tin with parchment paper.
2. Make the filling: Combine rhubarb, water, lemon juice, and sweetener in a saucepan; cook until soft. Off heat, stir in arrowroot.
3. Prepare the crumble: Mix oats, flour, coconut sugar, salt, and baking soda. Blend in melted coconut oil.
4. Assemble: Press half of the crumble into the tin, add the rhubarb filling, and top with the remaining crumble. Sprinkle extra coconut sugar.
5. Bake for 25-30 minutes.
6. Cool completely before slicing, ideally chill overnight.