Is this summer’s most quintessential fruit combo? We think so! Strawberries and rhubarb are a match made is dessert heaven and when it comes to sweet summer treats, this one is definitely ‘more-ish’.
STRAWBERRY-RHUBARB BITES
(Serves 8)
Ingredients
- Vegetable oil cooking spray
- 8 pitted dates
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp vanilla extract
- ½ cup almond meal or whole-wheat flour
- 1 cup coconut flakes
- ¼ cup warmed coconut oil
- 2 tsp arrowroot or cornstarch
- 2 cups strawberries, hulled and chopped
- 1 cup rhubarb, chopped
- ¼ cup honey
- 2 tsp lemon zest
Method
Heat oven to 180°. Coat a baking pan with cooking spray. Soak dates for 10 minutes in hot water; drain. Places dates, oats, salt, cinnamon and vanilla in food processor and pulse. Add almond meal and pulse to combine. Transfer to bowl. Pulverise coconut flakes. Add flakes and coconut oil to date mixture and kneed together. Set aside ½ cup and press the rest into bottom of baking pan. Combine arrowroot with 2 tsp water; stir to dissolve. Puree strawberries and rhubarb; transfer to a saucepan, stir in honey and lemon zest and bring to a boil. Stir 2 minutes. Reduce heat to low, stir in arrowroot mixture and cook, stirring, 1 minute. Remove from heat and cool. Pour fruit over crust; sprinkle with reserved mixture. Bake 25 minutes; cool and refrigerate 2 hours. Cut into squares and serve.
