A rhubarb blueberry jam sandwiched between a coconut crust and coconut crumble makes the best coconut bars
Nut Free | Refined Sugar Free | Vegan Option
Every time I get a bunch of Rhubarb I think I’ll do something different with it. And then without fail I turn it into jam, usually with the addition of strawberries, raspberries or blueberries. Only once it’s been jammed, will I use in different ways – on toast, in oats, in chia pudding, swirled into ice cream, in muffins or in a bar like these Rhubarb & Blueberry Coconut Bars. If you don’t like rhubarb or coconut, stop reading. If you do, continue for the recipe of these fruity coconut-y, crumbly bars.
A few quick notes on substitution. You can use regular sugar in the jam, I like coconut because it’s a not as refined and it gives it a nice caramelised flavour.
I used honey in the base – which is the ingredient that makes these not vegan. You can try maple syrup to make it vegan, but it may not be sticky enough, as the honey does help bind the base. A better switch would be a rice syrup which is stickier and would bind it better.
Styling: Zissy Lewin, Photography by Feige Lewin
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