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.
Divya says
Gorgeous treats! Now I need to find rhubarb :P.
Liz says
You've done it again! What an amazing SRC post…I'm a sucker for fruit and crumb bars and strawberry rhubarb sounds like an amazing combo!
Priscilla says
My husband is from New England and loves rhubarb! I''ll have to make these for him – they look scrumptious!
Sylvie @ Gourmande in the Kitchen says
I have a deep love for rhubarb! Yum!
LinsFood says
These look absolutely amazing! I just love the layers! Lin xx
Katherine Martinelli says
I love strawberry-rhubarb anything and these look amazing! Hard to believe they are low carb. I will have to try!
Sandras easy cooking says
Beautiful and delicious bars! Great recipe and photos make my mouth water!
Have a lovely day sweetness!!!
Tiffany says
Is it bad that I just want to eat that almond flour topping?!?!? 😀
The_Mom_Chef says
Ah, those do look delicious. I didn't realize that it was the sugar that thickened things up, but figured the cornstarch or whatever that was added would do it. Arrowroot sounds like a nice natural way though.
vianney says
these bars have ther loveliest shade … great job converting the recipe!
Xean says
OMG! one of my faves.. I cant help my self looking those delicious desserts.. I looooveee your blog!
Kari says
I love the idea of including rhubarb here. It's such a great ingredient and makes these just that little bit unique – they look really wonderful.
Terra says
This is a flavor combination that has always been near and dear to my heart! I loved getting fresh rhubarb from my Grandma's yard, and making goodies with it! These bars sound and look fantastic:-) Hugs, Terra
Erin @ Dinners, Dish says
These look great! I love strawberry crumb bars, I made them the first time last summer, and want to eat them again now! Love SRC!
Janet@FCTC says
These look wonderful! Must have been a fruit and crumb sort of a day because I did something similar. I'll give you some of mine if you give me some of yours! hehe
The Harried Cook says
These sound so great… We don't get rhubarb where I live, but I have heard such wonderful things about them… Hope I get my hands on some somehow so I can try these awesome recipes I see… Great post, Carolyn!
happywhennothungry says
I love rhubarb. These bars look beautiful!
Kiri W. says
I love rhubarb! 🙂 Great to see it wasn't forgotten. These bars looks delicate and tasty!
Eliot says
I am beginning to love rhubarb more and more!
Isabelle @ Crumb says
These sound wonderful! I've got some rhubarb stashed away in the freezer too, and I was just thinking it was about time to thaw some out for a little taste of summertime. Great pick. 🙂