Thursday, June 5, 2014

Coconut-Quinoa Rhubarb Bars

After making Rhubarb-Fennel Pollen Bars for Nicholas a few weeks ago, I've made a few different versions since. Tonight - to celebrate another successful schoolyear - I made a panful with lady finger crumbles, dried coconut, and quinoa flour. A note about the quinoa flour: it smells distinct and odd, to me, but it tastes great. It definitely doesn't taste the way it smells. Thank goodness.

  • 1-1/2 C crumbled lady finger cookies
  • 1/2 C dried coconut flakes
  • 1 C quinoa flour + 1 T
  • 1 C light brown sugar, lightly packed
  • 12 T butter, melted
  • 1 T organic granulated sugar
  • 3 C rhubarb, trimmed and sliced
  • juice from 1 lemon

Preheat the oven to 375 degrees F. Place the crumbled lady finger cookies, coconut flakes, flour, and light brown sugar in a 9" x 13" baking dish. Melt the butter and pour it into the baking dish. Use a fork to blend it together until clumps form. Press the base lightly into the pan.

In a large mixing bowl, stir together the rhubarb, 1 T granulated sugar, 1 T quinoa flour, and lemon juice. Spoon the rhubarb mixture over your crust.

Bake for 35-40 minutes until the rhubarb is softened and the sauce bubbling around the edges. Cool completely. Slice into squares. I served these with a mini scoop of homemade strawberry ice cream.

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