Combine in a saucepan & cook over medium heat, stirring
constantly, until thickened:
3 c. chopped rhubarb
2 Tbsp. cornstarch or 1 Tbsp. lotus root
1/2 c. maple sugar or Sucanat
1/4 c. water
Remove from heat & cool. Add 1 tsp. vanilla extract. Set aside.
Mix together in a large bowl:
1 c. Summers Sprouted Spelt Flour
2/3 c. maple sugar or Sucanat
1/4 tsp. baking soda
1/2 c. ghee or soft butter
1/2 c. chopped almonds or hazelnuts
Pat 3/4 of flour mixture in buttered 9″ x 13″ baking pan
Pour rhubarb over crust & sprinkle with remaining flour mixture.
Bake at 375 for 30-35 minutes. Cool & cut into 2 dozen bars.
Rhubarb Bars
Ingredients
- 3 c chopped rhubarb
- 2 tbsp cornstarch or 1 tbsp. lotus root
- 1/2 c maple sugar or Sucanat
- 1/4 c water
- 1 c Summers Sprouted Spelt Flour
- 2/3 c maple sugar or Sucanat
- 1/4 tsp maple sugar or Sucanat
- 1/2 c ghee or soft butter
- 1/2 c chopped almonds or hazelnuts
- 1 tsp vanilla extract
Instructions
- Combine in a saucepan & cook over medium heat, stirring constantly, until thickened: 3 c. chopped rhubarb, 2 Tbsp. cornstarch or 1 Tbsp. lotus root, 1/2 c. maple sugar or Sucanat, 1/4 c. water
- Remove from heat & cool. Add 1 tsp. vanilla extract. Set aside.
- Mix together in a large bowl: 1 c. Summers Sprouted Spelt Flour, 2/3 c. maple sugar or Sucanat, 1/4 tsp. baking soda, 1/2 c. ghee or soft butter, 1/2 c. chopped almonds or hazelnuts
- Pat 3/4 of flour mixture in buttered 9" x 13" baking pan
- Pour rhubarb over crust & sprinkle with remaining flour mixture.
- Bake at 375 for 30-35 minutes. Cool & cut into 2 dozen bars.
