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    Home » Gluten Free » Strawberry Rhubarb Crumb Bars (Low Carb and Gluten-Free)

    Published: Feb 5, 2012 · Modified: May 2, 2017 by Carolyn

    Strawberry Rhubarb Crumb Bars (Low Carb and Gluten-Free)

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    7.5K shares

    You may or may not recall that I am a member of something called the Secret Recipe Club. It’s been a few months since I participated. December was simply too busy, so I skipped that month. And then the whole club took a break for January while some changes were enacted. See, the Secret Recipe Club is pretty darn huge, and the administration duties for its founder, Amanda, have been enormous. She and her group of volunteers have done an admirable job keeping the club going. I don’t think she ever realized how popular her little brainchild would be, but there are hundreds of members now. Talk about a blogger success story!

    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.



    7.5K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Divya says

      February 08, 2012 at 4:34 pm

      Gorgeous treats! Now I need to find rhubarb :P.

      Reply
    2. Priscilla says

      February 08, 2012 at 5:37 am

      My husband is from New England and loves rhubarb! I''ll have to make these for him – they look scrumptious!

      Reply
    3. Sylvie @ Gourmande in the Kitchen says

      February 08, 2012 at 3:58 am

      I have a deep love for rhubarb! Yum!

      Reply
    4. Liz says

      February 08, 2012 at 2:33 am

      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!

      Reply
    5. LinsFood says

      February 07, 2012 at 8:46 pm

      These look absolutely amazing! I just love the layers! Lin xx

      Reply
    6. Katherine Martinelli says

      February 07, 2012 at 8:31 pm

      I love strawberry-rhubarb anything and these look amazing! Hard to believe they are low carb. I will have to try!

      Reply
    7. Sandras easy cooking says

      February 07, 2012 at 6:58 pm

      Beautiful and delicious bars! Great recipe and photos make my mouth water!
      Have a lovely day sweetness!!!

      Reply
    8. Tiffany says

      February 07, 2012 at 6:02 pm

      Is it bad that I just want to eat that almond flour topping?!?!? 😀

      Reply
    9. The_Mom_Chef says

      February 07, 2012 at 2:13 pm

      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.

      Reply
    10. vianney says

      February 07, 2012 at 1:47 pm

      these bars have ther loveliest shade … great job converting the recipe!

      Reply
    11. Xean says

      February 07, 2012 at 12:19 pm

      OMG! one of my faves.. I cant help my self looking those delicious desserts.. I looooveee your blog!

      Reply
    12. Kari says

      February 07, 2012 at 7:54 am

      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.

      Reply
    13. Terra says

      February 07, 2012 at 3:35 am

      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

      Reply
    14. Erin @ Dinners, Dish says

      February 07, 2012 at 2:18 am

      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!

      Reply
    15. Janet@FCTC says

      February 07, 2012 at 1:48 am

      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

      Reply
    16. The Harried Cook says

      February 07, 2012 at 1:41 am

      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!

      Reply
    17. happywhennothungry says

      February 07, 2012 at 12:59 am

      I love rhubarb. These bars look beautiful!

      Reply
    18. Kiri W. says

      February 07, 2012 at 12:24 am

      I love rhubarb! 🙂 Great to see it wasn't forgotten. These bars looks delicate and tasty!

      Reply
    19. Eliot says

      February 07, 2012 at 12:19 am

      I am beginning to love rhubarb more and more!

      Reply
    20. Isabelle @ Crumb says

      February 07, 2012 at 12:03 am

      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. 🙂

      Reply
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