Dessert

Raspberry Rhubarb Shortbread Bars is for Dessert.

Raspberry Rhubarb Shortbread Bars takes 15 minutes to prepare.

Raspberry Rhubarb Shortbread Bars takes 30 minutes to cook.

Raspberry Rhubarb Shortbread Bars makes 8 servings.

The ingredients for Raspberry Rhubarb Shortbread Bars are:

1-1/2 cup Almond Meal/Flour
3 Tablespoons Pure Maple Syrup
3 tbsp melted Coconut Oil
1/4 tsp Sea Salt, Fine Salt
1/2 tsp Pure Almond Extract
2 cup Raspberries
1/4 cup (8 fl oz) Water, tap, plus 2 Tbsp
3 cup, peeled diced Rhubarb
2 tbsp Agave Syrup
3 tbsp Pure Corn Starch

Here is how you make Raspberry Rhubarb Shortbread Bars:

Pre heat oven to 325 degrees. In medium size bowl, mix the almond flour, maple syrup, melted coconut oil, salt and almond extract until well blended. Grease a 8x8 inch Pyrex with coconut oil. Spread and press the shortbread mixture in the baking dish firmly a d smooth with the back of a metal spoon. Place Pyrex in oven and bake at 325 degrees for 20 minutes. Cool for 15 minutes before adding compote topping.Compote raspberry rhubarb topping:Rinse raspberries and remove leaves and stems, drain. Wash 3 large stalks of rhubarb and peel the outer skin off. Dice the rhubarb into 1/2 inch pieces (makes about 3 cups). In a medium size pot with 1/4 cup of water, first cook just the raspberries until fully liquified. Remove from heat and let cool a few minutes. Then strain the raspberry liquid into a bowl, using a cheese cloth or a fine mesh strainer over a big bowl to strain and remove the seeds, retaining all of the strained clear raspberry liquid for the next step.Pour the cleared raspberry liquid back into the pot. Add the rhubarb and the Agave syrup Over low heat, gently boil the raspberry and rhubarb mixture until the rhubarb is completely cooked soft and blended. In separate little bowl, mix the corn starch with two tablespoons water to make a blended wet sauce. Add the cornstarch sauce to the pot raspberry rhubarb and stir well. Cook a few more minutes over low heat until the fruit mixture fully thickens. Remove pot from heat and let cool for 10 minutes. Pour cooled fruit mixture over the baked and cooked shortbread in the pyrex. Cool on countertop for another 15 minutes then putt he dish in the refrigerator to let it set for an hour. Slice and serve.Serving Size: Makes 8 bars

The nutritional information for Raspberry Rhubarb Shortbread Bars is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 238.4

• Total Fat: 16.0 g
• Cholesterol: 0.0 mg
• Sodium: 72.4 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 5.2 g
• Protein: 5.2 g

The dietary needs meet for Raspberry Rhubarb Shortbread Bars is Gluten Free