Delicious with early Summer Rhubarb
Ingredients
- 2 Cups Sliced Strawberries can use frozen
- 1.5 Cups Chopped Rhubarb
- 2 TB Chinook Honey
- 1 TB corn starch or Tapioca Starch
- 1.5 Cups rolled oats
- 1 Cup flour All Purpose or Whole Wheat
- 1/2 Tsp baking soda
- 1/2 Tsp salt
- 1/3 Cup brown sugar
- 1/2 Cup butter melted
- 4 TB Almonds slivered or chopped
- 1/4 Cup Chinook Honey
- TB milk or non dairy substitute
Instructions
- Preheat over to 350F. Line a 9x9 baking pan with parchment paper then set aside
- Prepare filling by adding ingredients to a med saucepan. Bring to a boil then simmer for 15 min stirring frequently until slightly thickened. Remove from heat and set aside.
- Prepare the crust by mixing the almonds, oats, flour, baking soda, salt and brown sugar. Add in melted butter, honey, and milk. Stir till well combined. Set aside 2/3 cup for the topping. Spread remaining crust in the pan and flatten with the bottom of a measuring cup or your wet hand
- Spread the cooled filling evenly over crust using a spatula. Sprinkle remaining crust evenly over the top of the bars
- Bake 25-30 minutes or until crust is well browned. Let cool completely before slicing.
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