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Rhubarb Blueberry Crisp Bars

A healthier version of a family-inspired recipe bursting with berries, rhubarb and a crispy whole grain crisp.

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Servings: 12

Prep Time: 00:20

Cook Time: 00:35

Filling

4 rhubarb stalks

2 cups frozen berries (thawed)

1/2 cup honey

1 tablespoon corn starch

1 juice of lemon

Crust + Toppping

2.5 cups oat flour

1.5 cups instant oats

1 cup chopped walnuts

1/2 cup coconut sugar

1.5 sticks melted butter

1 egg

2 teaspoons vanilla extract

1/2 teaspoon salt

Preparation

1Preheat oven to 375 degrees. Line an 8x8 baking pan with parchment paper and set aside.

2First, begin on the fruit filling by chopping rhubard stalks into pieces that are about 1/4 inch thick. Set these pieces in blender and then add in 2 cups blueberries, 1/2 cup honey, the juice of one lemon and 1 tablespoon corn starch. Blend all together very lightly on low speed just until ingredients are combined, but not liquified. Set aside.

3For the crust/topping, first begin on your dry ingredients. Combine 2.5 cups oat flour, 1.5 cups instant oats, 1 cup chopped walnuts, 1/2 cup coconut sugar and 1/2 teaspoon salt in a large bowl. Set aside.

4In a separate bowl, mix together wet ingredients by whisking together 1.5 sticks melted butter, 1 egg and 2 teaspoons vanilla. Add this to the dry ingredients and mix until sticky. From this combined mixture, transfer about 2/3 of it to the parchment lined pan and press firmly to form the bottom crust. On top of the crust, layer all of the fruit filling. Next, crumble the remaining mixture on the very top.

5Bake in oven for about 35 minutes. Let cool for at least 30 minutes before cutting into bars.

Additional Notes

I always make my oat flour in the food processor simply by processing oats (old fashioned or quick) for about 20 seconds. If walnuts need omitted due to nut allergy, simply swap 1 cup oats for 1 cup walnuts. Recipe can be made gluten free by using gluten free oats.

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