Strawberry Rhubarb Coconut Dream Bars {Leftovers Club}

What percent of Americans do you think know what rhubarb is?  Judging by husband and the clerk at the grocery store, that number is low.  (Scientific method at work right there, folks).

To be fair, you don’t see rhubarb all too often.  The long red stalks are a seasonal and sometimes rare find in the grocery store (I had to go to three!), and may be more common in the North East where both rhubarb and I originated (or rather where I originated, and where rhubarb first appeared in the United States).

To me, rhubarb means summer.  Summer and pie.  It is often paired with strawberries, the tart rhubarb a perfect partner for the sweet berries. In fact, it’s probably one of my all time favorite pies. Because it’s starting to feel like Summer in D.C., I decided I wanted to make something to the strawberry rhubarb variety for Leftovers Club. Because pie doesn’t ship well, I decided on these bars.

This was an excellent example of why you should not wait until the last minute to make your Leftovers Club treats.  In my own defense, I knew what I was going to make well in advance but was struggling to find rhubarb! Anyways, the first batch I made did not turn out as bars but more as a cobbler that you would need to serve with a spoon.  Because one of the early promises I made when I started this blog was that I would share with you my hits and my misses… take a look.

Trust me, this will not go to waste.  Not only because of my strong opposition to wasting food, but frankly it’s delicious!  Just not something I could respectfully send to Joanne.  So last night after finishing my homework, I set out to make a second batch.  At midnight, as the Leftovers Club link went live and all of you responsible food bloggers lay in bed – content in the fact that your post was done and automatically scheduled to post – I was putting my second batch of strawberry rhubarb coconut dream bars in the oven.  Thankfully, the second batch came out beautifully.  As was the story of my high school career, while my procrastination caused a significant amount of stress and a slight amount of sleep deprivation, it all worked out in the end.

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Strawberry Rhubarb Coconut Dream Bars

(Gluten-Free, Grain-Free, Paleo and Easily Made Vegan!)

Adapted from Every Last Bite

Ingredients:

For the Base:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup melted coconut oil
• 1/4 cup honey (agave or maple syrup*)
• 1/4 tsp baking soda

For the Filling:

• 2 cups rhubarb, chopped
• 1 cup strawberries, chopped
• 1/4 cup honey (agave or maple syrup*)
• 1 tsp vanilla
• Water, if needed to thin

For the Topping:

• 2 tbsp honey (agave or maple syrup*)
• 2 tbsp melted coconut oil
• ½ cup + 2 tbsp unsweetened coconut flakes
• 2 tbsp cup coconut flour
• ½ cup finely chopped toasted pecans (any nut will work!)

*If you want this recipe to be truly vegan, substitute agave or maple syrup for the honey!
**If you prefer more of a cobbler to bars, as seen on the cutting board above, cut the base in half and double the filling.  It will look much prettier than you see above if you leave it in a pie dish, and I actually preferred this version!

Instructions:

1. Preheat the oven to 325 degrees F. Line a 9 x 9 inch baking tin with parchment paper.
2. In a pan over medium-low heat let the chopped rhubarb, strawberries, vanilla and honey simmer for approximately 15 minutes, until the fruit has begun to break down, stirring regularly.  If it gets to thick, you can add a tablespoon or two of water.  Once the fruit has become a stewed consistency, remove from the heat and set aside.
3. Meanwhile, in a mixing bowl combine the ingredients for the base.  Dump the dough into the prepared baking tin and pat down to form an even base. Place in the oven and let bake for about 8-10 minutes, until it begins to turn a golden brown
4. While the base is cooking, mix together the ingredients for the topping in a small mixing bowl.  Reserve 2 tbsp of coconut.
5. Remove from the oven and spread the strawberry rhubarb filling evenly over the crust.  Sprinkle with the topping and then with the reserved coconut. Place back in the oven and bake for 20 minutes, until golden.
6. Let cool for approx 5 minutes before lifting the bars out of the baking pan using the tin foil. Cut into square and enjoy!

Johanna