Rhubarb & Blueberry Coconut Bars
Rhubarb & Blueberry Coconut Bars
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.
Rhubarb & Blueberry Coconut Bars
Rhubarb & Blueberry Coconut Bars
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
12squares / bars
Servings
12squares / bars
Ingredients
Rhubarb Blueberry Jam
Base
Crumble Topping
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.