Gluten-Free Raspberry Rhubarb Crumble Bars
Delightful gluten-free bars with tangy rhubarb and sweet raspberries, topped with a buttery oat crumble. Perfect for family gatherings or as a casual snack.
Ingredients
For the Compote
- 2 cups diced rhubarb (frozen or fresh) 225 grams
- 1 1/4 cups organic raspberries (frozen or fresh) 170 grams
- 1/3 cup raw cane sugar
- 1 each lemon (zest and juice)
- 3 teaspoons cornstarch or tapioca starch
- 1/2 teaspoon vanilla extract
For the Crust and Topping
- 3/4 cup gluten-free old-fashioned oats 80 grams
- 1 cup oat flour 100 grams
- 1/2 cup lightly packed brown sugar
- 1 tablespoon tapioca starch or cornstarch
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1/2 cup melted organic vegetable shortening (or butter)
Instructions
Make the Compote
- In a heavy-bottom saucepan, combine the diced rhubarb, raspberries, raw cane sugar, lemon zest, and juice.
- Over medium heat, bring this mixture to a hard boil while stirring. Once boiling, reduce heat and let it simmer for about 10 minutes.
- Add in the cornstarch or tapioca starch, stirring until dissolved. Cook for an additional 3 minutes until slightly thickened. Stir in the vanilla extract and remove from heat. Let it cool for 15 minutes.
Prepare the Crust
- Preheat your oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, whisk together the oat flour, oats, brown sugar, tapioca starch, baking powder, sea salt, and cinnamon until well combined.
- Pour in the melted shortening and mix well until no white streaks remain.
Assemble the Bars
- Line an 8×8-inch baking pan with parchment paper.
- Press a heaping cup of the oat mixture firmly into the bottom of the pan using the back of a spatula or a spoon to create a smooth crust.
- Prick the crust with a fork a few times, then bake for 12 minutes or until fragrant and lightly browned. Remove from oven and let cool for 10 minutes.
Add the Filling
- Spread 1 1/4 cups of the raspberry rhubarb compote on top of the cooled crust.
- Sprinkle the remaining oat mixture over the compote to create a topping.
Bake the Bars
- Return to the oven and bake for an additional 25-30 minutes or until the topping is browned.
- Let the bars cool completely, then refrigerate for the best texture. Cut into square bars and enjoy!
Notes
Store these crumble bars in an airtight container in the refrigerator. They will stay fresh for up to one week. If you want to enjoy them later, you can freeze the bars. Wrap them in plastic wrap and place them in a freezer-safe container. They will last up to three months in the freezer.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 2gSodium: 90mgFiber: 2gSugar: 10g