Rhubarb Strawberry Oat Crisp
Make dessert time a little better with this colorful treat for springtime. I highly recommend some vanilla ice cream (I personally love Vanilla Halo Top), or maybe for breakfast with some Greek Yogurt.
Total time: 30 minutes
Yield: 16 bars
Ingredients
1.5 cup old-fashioned rolled oats
3 tbsp of coconut sugar
1/2 teaspoon salt
2 tbsp agave
6 tbsp refined coconut oil, melted
1 cup of fresh or frozen strawberries
1 teaspoon cornstarch, whisked with 2 tbsp of water
1 tablespoon freshly squeezed juice
1 tsp zest
3 ribs of rhubarb, sliced in half and chopped
Directions
Preheat to 375 degrees F. Spray or grease an 8×11in baking pan.
In a medium saucepan, combine the rhubarb, strawberries, juice, zest, 1 tbsp of agave and the corn starch mixture. Bring to a boil and then cook on medium heat for another 5 minutes (or until the mixture is smooth with some clumps), stirring constantly. Set aside.
In a medium bowl, combine the oats, whole wheat flour, coconut sugar, 1 tbsp of agave, coconut oil and salt. Set aside 2/3 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
Using a rubber spatula, scrape and pour the fruit mixture over the layer in the baking pan. Evenly scatter the 2/3 cup reserved crumbs on the top..
Bake the bars for 20-25 minutes. Let cool and then cut into squares and serve.