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Rhubarb – the first fruit of spring – has arrived in Wisconsin. Yesterday, thanks to my very generous uncle, I was gifted with a grocery bag full of rhubarb and spring onions. I still haven’t figured out what I’m going to do with all those onions (got any ideas?). But, I have lots of ideas for what to do with all that rhubarb.
Rhubarb muffins. Rhubarb crisp. Rhubarb pie. Rhubarb Upside Down Baby Cakes – a recipe I really need to veganize and de-gluten.
But, today, I’m keeping it simple with a raw rhubarb butter crumble bar – perfect for an April in the Raw dessert, or if you’re feeling particularly indulgent, why not have it with brunch – maybe even Maggie’s Go Ahead Honey It’s Gluten-Free brunch.
Raw Rhubarb Butter Crumble Bar
1/2 cup (58g) chopped rhubarb
3 dates (25g)
1 T. orange juice
1/2 t. ground flax seed
1/2 cup (60 g) almond meal
1/4 cup (30 g) coconut flour
2 T. raw agave syrup
1 T. almond oil
1 t. vanilla extract
1/8 t. salt
Place all filling ingredients in a food processor and process until the consistency of apple butter. Set aside.
In a small bowl, mix all crust ingredients until well-combined. Mixture will be sticky & crumbly. Line a mini loaf pan with a strip of parchment paper. Press half of the crust into the mini loaf pan. Top with filling. Crumble remaining crust on top of filling, pressing down gently. Pop the loaf pan in the fridge for an hour or two until set.
Makes 4 servings.
For more slightly indulgent recipes, visit Slightly Indulgent Tuesdays. For more seasonal recipes, visit Seasonal Sundays. For more refined sugar free recipes, visit Sugar Free Sundays. For more real food recipes, check out the Real Food Weekly. For more gluten-free goodies, check out Gluten Free Wednesdays.