This month, I was assigned a blog that I have actually heard of before, although I don’t often read. Meet The Swans is a blog run by husband and wife team Krista and Brett, and it contains a great deal more than food. They post about everything from their home remodeling project to ideas for weddings. Fortunately, the blog also contains plenty of great recipes and I had no trouble finding inspiration. The minute I saw a recipe for Strawberry Rhubarb Crumb Bars that Krista adapted from Better Homes and Gardens, I knew I had to recreate. I adore rhubarb and have had some in my freezer that I’ve been hoarding since last June so that I could bring a little taste of summer into our lives in the middle of winter. This seemed like the perfect opportunity.
I really should be calling these Rhubarb Strawberry Crumb Bars, as they contain much more rhubarb than strawberry, but that doesn’t quite roll of the tongue as easily. Like Krista, I upped the amount of rhubarb because I love the flavour and tartness, and kept the strawberries to a minimum. I did add a little arrowroot starch to the filling to help thicken it, as the absence of sugar means it doesn’t thicken up as much as the original recipe. Of course, I couldn’t make my version with flour and oatmeal, so I created a crumb-like crust with almond flour and erythritol. I did add a touch of ground ginger to the filling, as in the original BHG recipe, but again like Krista, I skipped the ginger icing because I just didn’t think the bars would need it.
The Results: It really is nice to bring the flavours of summer into a dull, wintery day. These bars are lovely and soft and crumbly, with a not-to-sweet, strawberry rhubarb flavour. That said, I do think that next time I would make more filling, as I found the filling to crust ratio a little on the skimpy side. But I am a rhubarb fanatic and I always want my rhubarb desserts to have an intense rhubarb flavour. On the whole, I think these bars are an excellent treat.
Strawberry Rhubarb Crumb Bars
Filling:
2 cups sliced rhubarb
1 cup strawberries, chopped
¼ cup water, plus 2 tsp
¼ cup Swerve Sweetener or other granulated erythritol
½ teaspoon ginger
10 drops liquid stevia extract
¼ teaspoon xanthan gum
Crust and Topping:
2 cups almond flour
⅓ cup Swerve Sweetener or other granulated erythritol
½ teaspoon salt
½ cup butter, chilled and cut into chunks
20 drops liquid stevia extract
For the filling, combine rhubarb, strawberries, ¼ cup water, sweetener and ginger in a medium saucepan over medium heat. Cook, stirring frequently, until mixture bubbles and fruit is soft enough to be mashed with a spoon. Remove from heat and stir in stevia extract. Sprinkle with xanthan gum and whisk quickly to combine. Let cool until thickened.
For the crust, preheat oven to 350F and grease an 8×8 inch pan.
In a large bowl, combine almond flour, sweetener, and salt. Add butter and stevia extract and cut in with a pastry cutter until mixture resembles coarse crumbs. Press half of mixture into bottom of prepared pan and bake 12 to 14 minutes, or until edges are just golden brown.
Spread filling over bottom crust and sprinkle with remaining almond flour mixture. Bake 20 minutes, or until topping is golden and filling is bubbly. Cool in pan.
Makes 16. Each bar has a total of 5 g of carbs and 1.7 g of fiber. Total NET CARBS = 3.3 g.
Jen says
I agree – I love eating bright and colorful salads in the middle of winter for the same exact reason! And rhubarb and strawberries are one of my favorite summer combinations!
sclark32 says
So, I'm no usually a rhubarb person, but I can't stop looking at these pictures! I am dying to try one!! Especially with all that crumbly topping!!!!
KatrinasKitchen says
So pretty! And my mouth is watering just thinking about these bars!
cooking rookie says
Beautiful bars, and I bet equally as delicious! Great pick for SRC!
claire says
These look delicious!!
Peggy says
What a great choice for SRC! I love that you brought us a wee bit of summer in the middle of winter =)
Erin says
Great recipe for the first SRC of the new year! I forget about rhubarb I need to use it more often.
RavieNomNoms says
Wow those bars look amazing! Nicely done 🙂
Lesa says
I love rhubarb too. I can't wait for it to start popping up so I can try these!
singerinkitchen says
Looks super delish! I have never cooked with erythritol but it is in Stevia and that is okay.
jennifurla says
want want want, you have really made me want these! Preggo craving.
mel@IWasBornToCook says
These look great! Love rhubarb.
Island Vittles says
These look yummy! I know you`re a rhubarb fan…still thinking about that Rhubarb Gin? <evil laugh> 😉 theresa
susie says
Yum! Your post reminded me of that bag of rhubarb I have in the freezer, right off my sisters farm. These look delicious, I will put them on the to do list…
Priscilla M says
My older kids has been asking me to make rhubarb dessert. This sounds like a great recipe to try. Thanks for sharing.
Grace says
Delicious! I had strawberry rhubarb ice cream at a famous steakhouse earlier last month and it was divine.
Lisa~~ says
I have rhubarb in my freezer too and I love that I could make these for my allergy plagued daughter by just changing out the butter. I am saving this recipe in my need to make file.
If you haven't already, I'd love for you to check out my SRC entry: Crunchy Fudgy Heart Bites
Lisa~~
Cook Lisa Cook
Karen says
Really pretty treats! And definitely add a little summer to the kitchen.
Lisa says
I have yet to try rhubarb but I've no doubt that your bars were scrumptious.
Ginny says
I'd like a dress in the pink color of these bars! So pretty. Your conversion of these to gluten-free is worthy of a standing ovation. There's lots of chemistry and know-how going on in your kitchen.