I’m tremendous excited for rhubarb season! We aren’t fairly there but in Minnesota. Effectively, perhaps that’s an understatement. We simply cleared the snow and grass is barely starting to develop so perhaps a few month. However there’s hope, it obtained as much as 88 levels this week, a document excessive for that day! I noticed a Fb put up that somebody had some simply poking up of their backyard. In any case, till it has grown sufficient to be harvested, I’m having fun with the strawberry rhubarb jam and frozen rhubarb I saved from final 12 months. I made a decision to take a few of that jam final weekend and make some Vegan Strawberry Rhubarb Pistachio Bars to fulfill my rhubarb dessert craving!
I really like jam bars with the crumble on prime! They’re like one of the best of each worlds with cookies (because the prime and backside are much like a cookie recipe) and jam, and far simpler to make than a sandwich cookie! Once I make my dough for the crust and topping, I wish to make it with a recipe that has oatmeal in it for extra texture. Do not get me improper, I really like all streusel and crumble topping however oatmeal simply completes it for my part. This one has a buttery wealthy tasting crust due to the coconut oil utilized in it, and it’s very easy to make!
I made a decision so as to add pistachios to this as effectively, as a result of why not? They’re nutty and scrumptious and so fairly in every little thing you add them to! They added a pleasant crunch to the crust and topping, plus a contact of saltiness because the ones I had have been salted. You need to use unsalted when you choose. For the strawberry rhubarb jam, I used a few of Eric’s Dad’s hand-crafted jam and it was good! If you cannot discover strawberry rhubarb jam, you might prepare dinner about 3/4 cup of rhubarb and mix it with 1 1/2 cups jam (I’d sautee it with slightly water in a pan over medium warmth till it softens, then drain any extra water earlier than including it to the jam).
These bars smelled so heavenly whereas baking, I couldn’t wait to style them! They turned out so scrumptious! The pistachio vanilla topping and crust have been simply the correct quantity of crunch and had a wealthy buttery texture and paired completely with the candy tart rhubarb! Strawberry rhubarb pie is one among my favourite issues ever and truthfully that is on the identical degree of scrumptious however much less work to make! If you’re a strawberry rhubarb fan, positively check out these Vegan Strawberry Rhubarb Pistachio Bars this 12 months!
Vegan Strawberry Rhubarb Pistachio Bars
Makes 16
Substances:
- 1 1/2 cups rolled oats
- 1 1/4 cups vegan entire wheat pastry flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup melted coconut oil
- 1 cup maple sugar or brown sugar
- 1 Tbsp floor flax seed blended with 3 Tbsp filtered water
- 1 tsp pure vanilla extract
- 3/4 cup chopped pistachios
- 2 cups strawberry rhubarb jam
Directions:
- Preheat the oven to 350F, and line a 9×9 pan with parchment.
- In a big bowl, mix the oats, flour, baking soda, sea salt, and put aside.
- In one other bowl, combine collectively the coconut oil, maple sugar, flax combination and vanilla, then combine into the oat combination till effectively mixed. Combine in 1/2 cup of pistachios. Put aside.
- Press 2/3 of the oat combination into the 9×9 inch pan evenly, then unfold the jam over it. Sprinkle with the remaining oat combination and pistachios and place within the oven.
- Bake for half-hour, then take away from the oven and let cool utterly earlier than chopping into 16 bars.
