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Receta Raspberry Rhubarb Coconut Oatmeal Bars
by Amanda B

Raspberry Rhubarb Coconut Oatmeal Bars
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Canada Canadian
Tiempo para Cocinar: Raciónes: 36

Va Bien Con: milk, tea, coffee

Ingredientes

  • 1 1/2 cups fresh or frozen rhubarb, cut in 1-inch pieces
  • 1 1/2 cups fresh or frozen raspberries
  • 1 tbsp fresh lemon juice
  • 1/4 cup sugar
  • 1/4 cup maple syrup
  • 2 tbsps cornstarch
  • Crust:
  • 1 1/2 cups whole wheat flour
  • 1 cup quick cooking oats
  • 1/2 cup shredded unsweetened organic coconut (I buy the organic, otherwise, to me, it tastes very chemical)
  • 1 cup packed brown sugar
  • 1/3 cup butter, softened
  • 1/4 cup applesauce
  • 1/2 tsp baking soda
  • 1/4 tsp seasalt

Direcciones

  1. Combine the rhubarb, raspberries, and lemon juice in a saucepan and cook over medium heat, stirring occasionally for about 8 to 12 minutes or until the fruit is tender.
  2. In a small bowl, combine the 1/4 cup sugar and the cornstarch and stir this into the fruit mixture. Add the maple syrup. Continue to cook, stirring constantly, until the mixture comes to a full boil. Continue boiling until fruit is thickened. Removed from heat and set aside to cool.
  3. Heat oven to 350F. Combine all crust ingredients in a large bowl and beat with a mixer at low speed until it resembles coarse crumbs. Set 1 1/2 cups of the crumb mixture aside. Press remaining crumb mixture onto the bottom of a greased 13×9 pan. Spread cooled filling over the crust and then sprinkle the reserved crumb mixture over the top. Bake 30-35 minutes or until golden brown. Cool bars, then cut into squares.
  4. Makes 36 bars.