Rhubarb & Blueberry Coconut Bars

A rhubarb blueberry jam sandwiched between a coconut crust and coconut crumble makes the best coconut bars

Rhubarb & Blueberry 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.

 

Rhubarb & Blueberry Coconut Bars
Rhubarb & Blueberry Coconut Bars
Print Recipe
These Rhubarb Blueberry Jams are a coconut base, sandwiched with homemade rhubarb blueberry jam and top with a coconut crumble. They're nut free, refined sugar free and can be made gluten free and vegan.
Servings
12 squares / bars
Servings
12 squares / bars
Rhubarb & Blueberry Coconut Bars
Rhubarb & Blueberry Coconut Bars
Print Recipe
These Rhubarb Blueberry Jams are a coconut base, sandwiched with homemade rhubarb blueberry jam and top with a coconut crumble. They're nut free, refined sugar free and can be made gluten free and vegan.
Servings
12 squares / bars
Servings
12 squares / bars
Ingredients
Rhubarb Blueberry Jam
Base
Crumble Topping
Servings: squares / bars
Instructions
  1. Start by making the jam. Wash the blueberries and rhubarb and slice the rhubarb into pieces (medium thickness).
  2. Combine the rhubarb, blueberries, lemon juice and coconut sugar in a saucepan and cook over a low heat. Stir often. After 15-20 minutes, the fruit will be soft, broken down and it will look like a thick jam. Remove from heat and let it cool.
  3. Preheat your oven to 180C and line a baking tin (25cm X 25cm) with paper
  4. Make the base by adding all your ingredients to a food processor and pulsing it together until it forms a sticky mixture. Pour the mixture into your prepared tin and press it down hard. Push it down firmly – this prevents it from crumbling.
  5. Bake for 20 minutes, until golden brown. Remove and let cool
  6. While it’s cooling, make your crumble by adding all your ingredients to a bowl and mixing well together.
  7. Once your base is cool, add the jam and smooth it into an even layer. Top with your crumble and bake for another 15 minutes, until the top is nice and golden.
  8. Remove and allow to cool completely before slicing.
  9. Store in an airtight container at room temperature for up to 4 days.
Recipe Notes

Substitutions

  • To make the recipe vegan, switch the honey in base with rice syrup or 3-6 extra dates for sweetness. In the crumble the honey can be switched for coconut sugar.
  • To make the recipe gluten free, use gluten free oats.
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Styling: Zissy Lewin, Photography by  Feige Lewin

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Zissy Lewin

Zissy Lewin

Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.
Zissy Lewin

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