What do you get when you combine a yummy bar with a crumble? Magic. Its rhubarb season and there is no better way to make use to them but in a healthy decadent bar.
Crust:
- 2 cups almond flour
- 1/4 cup extra virgin coconut oil
- 1/4 cup maple syrup
- 1/8 tsp Himalayan pink sea salt
Rhubarb & Strawberry Jam Center:
- 2 cup frozen or fresh rhubarb, chopped finely
- 2 cup frozen of fresh strawberries, chopped finely
- 2 T xylitol
- 1/4 cup kombucha(can also use water, or juice)
- 2 tbsp arrowroot powder

Optional spinach layer
For the crumble:
- ½ cup chopped pecans
- ¾ cups almond flour
- 2 Tablespoons coconut flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 T honey (can add more if you want it sweeter)
- 4 Tablespoons coconut oil
Instructions:
- Preheat oven to 350°F. Line the bottom of a 8×8 inch square baking pan with parchment paper.
- In a large bowl, combine the ingredients for the crust with mixer.
- Evenly press the dough onto the bottom of the prepared baking pan.
- Bake for 15 minutes. The crust is done when it is lightly brown and firm to the touch.
- Mix all the rhubarb & strawberry jam ingredients in a medium sized pot and turn the heat to low.
- Stir the ingredients and continue stirring until the mixture has thickened. (should look like jam)
- Wait until jam is cooled
- Optional Step: add half a bag of raw washed spinach into a blender with half the cooled jam and blend until fine
- Pour spinach mixture into the crust.
- Gently pour in the rest of jam covering the green jam mixture
- Mix the pecans, flours, cinnamon, salt and honey together in a medium mixing bowl. Cut in the coconut oil with your hands until the mixture begins to form crumbs.
- Sprinkle the crumble mixture over the filling.
- Optional Step: add a few slices strawberries on top for decoration.
- Bake for 35-40 minutes.
- The bars are done when the crumble top is lightly brown.
- Allow the bars to cool completely for a few hours.
- Cut the bars into 8 squares.
- Store the bars in your refrigerator.