Strawberry-rhubarb bars

The rhubarb in my garden is doing beautifully. I made these bars with minor changes: xylitol instead of erythritol and 1/4 tsp xantham gum instead of arrowroot flour to thicken the rhubarb mixture. I recommend spooning the rhubarb mixture onto the crust – I poured it and the rhubarb mixture mixed with the bottom crust. If it comes out of the oven looking like pudding, let it cool fully – it became sliceable after I stored it in the fridge.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s