Mom’s parents used to grow rhubarb among many other things. They were actually awesome cooks, and I love the stories she tells me about the things they made. I wish I could have tried more of their cooking, but I know I love being in the kitchen because it runs in my blood.
Somehow they knew not to eat the rhubarb leaves (they are poisonous) and often turned the stalks into stewed rhubarb that served as dessert for their kids some nights. Dessert was always on the table after a homecooked meal and a long day of walking places and playing outside.
We do not grow rhubarb (or any food – it’s so much work and the animals would probably end up eating it all), but Dad’s boss does and has been super generous in giving some to me. She loves to garden and even has bee hives.
I often share my treats with her and her husband, so she knows how I love to spend time in the kitchen creating new and exciting things. To work with homegrown ingredients is really special. There is nothing like using produce that hasn’t travelled hundreds, if not thousands, of miles and been touched by maybe a dozen people.
I did make some super simple stewed rhubarb (just cook it down with some sweetener and citrus juice), to channel my inner Granny. Mom said it reminded her of her youth and it was great on bread, over ice cream, and by the spoonful.
I also made these Paleo Strawberry Rhubarb Crumb Bars. I wanted to use all rhubarb but ran out. I know strawberries and rhubarb are a match made in heaven, so it made sense to add some to the filling, though I think blueberries and maybe even apricots or peaches would work.
The filling is the star here, as it should be with a crumbly coconut flour shortbread crust and a pretty irresistible maple syrup laden nutty topping. Together the different textures and flavors really go well together. In particular, the tartness of the rhubarb pairs nicely with not only the sweetness of the strawberries, but also the nuttiness from the topping.
I know Granny and Papa would have loved these gluten free, grain free, and refined sugar free bars and you will too!
Paleo Strawberry Rhubarb Crumb Bars
- Total Time: 1 hour 15 minutes
- Yield: 9 bars 1x
Ingredients
Crust
- ½ cup melted coconut butter
- 2/3 cup coconut flour
- 2 tablespoons pure maple syrup
Filling
- 2 cups rhubarb, sliced about ½ inch thick
- 2 cups strawberries, quartered (or blueberries or peaches – get creative!)
- 2 tablespoons pure maple syrup
- Juice of 1 lemon
- 2 tablespoons tapioca starch
Topping
- 1 cup almond flour
- 2 tablespoons pure maple syrup
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ cup walnuts
Instructions
- Preheat oven to 350 degrees F.
- Make the crust. In a medium bowl, stir together coconut butter, coconut flour, and maple syrup. Press into an 8 inch square pan and bake about 15 minutes until light golden brown.
- In the meantime, make the filling. You can totally do this in the same bowl as the crust, just wipe it out. Stir together the rhubarb, strawberries, syrup, lemon juice, and tapioca until fully combined. Allow to sit for about 10 minutes.
- Make the topping. In a small bowl, stir together almond flour, maple syrup, oil, and salt until sticky clumps form. Stir in the walnuts.
- Once the crust is baked, top with the filling, leaving most of the juice in the bowl, and finish with the topping. Bake 40-45 minutes, until golden brown and top and the filling is bubbling. Cool completely in the pan before cutting and serving.
- Bars may be stored in an airtight container at room temperature for up to 4 days or frozen, individually wrapped in parchment and foil, and placed in an airtight container for up to 3 months. Thaw in the microwave about 1 minute.
Notes
Recipe adapted from Against All Grain
- Prep Time: 15 minutes
- Cook Time: 1 hour
Taking me back to my childhood too! I loved the rhubarb that they made….and strawberry rhubarb or just rhubarb pie is a favorite still. I too loved all the things that mom and dad grew and appreciated so much all the hard work when dad put a garden at our house and I helped. I did it for a year or two after dad passed and then I really appreciated how much hard work it was! These bars look amazing!
Rhubarb pie is one of my all-time favorite things I have ever made. Thanks, Debbie!
Love rhubarb! My mom used to grow it ages ago, but we’ve never tried it. We should — love it. This looks excellent — thanks.