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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.
Are you even a real person?? How are you coming up with so many insanely good ideas?? Clearly you have a gift in the realm of Raw Foods my friend!! Go you!
LOL – look who’s talking Brittany. You’re not exactly a raw foods slouch, either.
I have raw cake pops in the freezer firming up right now. I’m kind of excited about those, and I don’t even like cake.
Brittany is right Deanna. You are super crazy creative! I love it. What a FANTASTIC idea. They look so amazing and not the least bit raw. COOL! Onions. I think you should make some onion bhaji. Not raw but I know how you love your Indian food 🙂 Thanks for the submission to GAHIGF.
Thanks Maggie. Bhaji, huh? Hm…. These are mostly the green onions – I’m not sure if it would work. But, it sounds tasty, so it might be worth a try….
I wasn’t sure how rhubarb would work out raw, thanks for testing it out. These treats look amazing!
The herbal notes of rhubarb come out more when you eat it raw. But, I really like it. The kiddo’s dad kept saying, “wow, raw rhubarb? really? wow!”
This has been such an interesting week for me… I have 2 new ingredients that I have never cooked with come up within a week! I’ve never ever tasted Rhubarb! Is it sweet? sour?
Thank you for sharing this awesome recipe (psst.. i love crumble bars of any kind :)) at Sugar Free Sunday!
Sonia, rhubarb is sort of like the texture of celery, and fairly sour. It has an assertive flavor that pairs really well with sweet flavors like strawberry or with citrus.
I’m also super impressed by this – where do you get all these fantastic ideas? This makes me wish that the rhubarb in the pot on my front porch would start growing!
Most of my ideas come from either being stared at by ingredients I need to use, or people posting challenges. My next post is raw cake pops, which I never would have done had I not been challenged.
So, if there’s some crazy thing you want me to try to concoct, just issue a challenge. I have a pretty hard time turning those down.
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So glad I found your blog. I’m craving the food I’m seeing!
Thanks so much Christy! I hope you make some of it. 🙂
Yum! These look & sound so good! Can’t wait til it’s warm enough here for fresh rhubarb. Thanks for sharing.
Yum!! I wonder if it would be good with dried strawberries instead of dates or if it would not sweeten it enough…I may have to try that!
I’m thinking it wouldn’t be sweet enough, but you could use a combination of chopped strawberries and rhubarb to get some strawberry flavor. If I had had some strawberries, I probably would have done that. The color would be prettier, too.
I don’t have Coconut flour. Can I just use the coconut meat? I’m excited about this recipe. I wanna make this for my non-raw vegan hubby!
LOVE LOVE LOVE!
I don’t think it would work with coconut meat. It might work with dried coconut processed in the food processor until finely ground. But, my gut instinct is that you’d have to increase the amount or increase the almond flour amount. Basically adjust proportions until you have a dough that’s dry enough to make the crust. (Coconut flour soaks up a HUGE amount of liquid.) But, I’d say go for it with the dried coconut and see what happens. (You could also sub raw oatmeal flour, again adjust proportions.)
Those look yummy, and I love rhubarb! What a great seasonal recipe.
Thanks! I love it when I can start doing spring recipes again. Yay! (Even though it is cold and there were reports of snowflakes outside today.)
these sound yummy. I love rhubarb!!!
Thank you very much!
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Thank you so much for the comment on my blog, and thank you for this wonderful recipe 🙂
Thanks for the unique recipe! I just made these for my coworkers. They taste very delicious, but are really gooey and don’t hold together well for serving. Any ideas?
You have a few options:
1. Increase the amount of almond meal and/or coconut flour (probably I’d up the coconut flour as it’s very “thirsty” and sucks up liquid).
2. Decrease the overall amount of rhubarb topping (the main source of moisture) or up the amount of flax seed. I just noticed that I didn’t specify _ground_ flax seed and fixed the post – the ground flax seed will bind the rhubarb and make it less “wet”.
3. Dehydrate the whole thing after assembling.
I didn’t have a problem with them falling apart, but I would imagine different batches of rhubarb would have different amounts of moisture.
Hope one of those suggestions works for you!
this recipe looks great! it’s nice to see something different with rhubarb! 🙂 i’m trying to make it now, but what size is your mini loaf pan? thanks!
On the bottom it’s 2.5″ x 5″. Let me know how they turn out!
they came out great! i had to double it because i couldn’t get it to blend in my food processor or blendtec with so few ingredients. i ended up putting it in a glass bread loaf pan and it fit perfectly. it’s a bit sweet for me, so next time i might lessen the sweetener and add in a few more chunks of rhubarb- i liked having a bit a crunch as well in the middle. have you tried freezing them? thanks again for the great recipe- i’ve been trying to find ways to use the huge amount of rhubarb i got in my csa last week 🙂
You know, when I made the rhubarb part, I doubled it. (I was playing around with different ways to use it.) So, I never thought about it not blending in half-size portions. Oops! Glad you were able to get it to work for you. And, yes, I think the sweetener could be lessened, but I always hesitate to do that because it seems like most people expect things to be really sweet.
I have not tried freezing it – but I bet it would work.
I very much want to make these today!!!! However, I don’t have coconut flour and, in fact, have never heard of coconut flour before. I wonder if you can think of a substitute ingredient I can use?
Coconut flour is simple dried, unsweetened coconut ground until it is flour consistency. It may be possible to make your own in a coffee grinder. I’m not sure, I haven’t tried. The thing about it is that it’s very drying – it SUCKS up moisture like you wouldn’t believe. So, you could sub more almond meal + just some shredded coconut if you want the coconut flavor. But, you will have to adjust proportions quite a bit. I’d try a cup of almond meal and see if that gets you something workable. Maybe start with 3/4 cup and add the last 1/4 cup a bit at a time. I’m not positive it would work, but it’s worth a shot.
Thanks! I’ll let you know what I figure out.
I just made these – I made the following substitutions: instead of agave, I used coconut nectar. Instead of orange juice, I used 1/4 of an orange, and used macadamia oil instead of almond oil.
It is now sitting in the fridge, going to take it to work as a snack/lunch. 😀
Mmmmm. Your substitutions sound delicious. I hope you enjoy it!
your recipes are really fun. i am going to avoid rhubarb because it’s high in oxalic acid and that is supposed to be hard on the detox organs, but will maybe sub chard or a fruit. thanks;)
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Would these freeze okay? They look delicious!
I think they would. I haven’t tried it, but I don’t see why they wouldn’t. They would actually probably be tasty right out of the freezer.
Awesome! I have a ton of rhubarb and strawberries from a Upick and I wanted to double the recipe but then I’d have all that just sitting in my fridge calling me, so if I could save some for later, it would be a win in many ways 🙂
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