Rhu-Bars

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rhu bars

Rhu-Bars

Gluten-free, very low lactose, FODMAP friendly

You can make these tasty bars with or without a few raspberries mixed into the rhubarb filling. This recipe was derived from The Joy of Rhubarb, by Theresa Millang, made FODMAP friendly by Comfortable Comfort Foods. You’re welcome.

Ingredients

  • 2 tsp tapioca starch (a.k.a tapioca flour), mixed with 3 Tbsp water
  • 2 cups fresh or frozen rhubarb, sliced finely
  • small handful raspberries (optional, but delicious)
  • ¾ cup sugar (I like to use ½ dextrose when cooking with fruit)
  • 1 tsp vanilla
  • 1 cup gluten-free quick-cooking oatmeal
  • 1 cup gluten-free flour blend*
  • ½ cup sugar (yes, another half cup)
  • ½ tsp baking soda
  • 2 Tbsp shortening
  • 2 Tbsp butter, cold
  • ½ cup walnuts

Instructions

  1. Preheat oven to 375 F.
  1. Mix tapioca starch with water. Slice rhubarb finely. Chop the walnuts finely too.
  1. Place the starch-water mix, rhubarb, optional raspberries, ¾ cup sugar, and vanilla in a medium saucepan. Start cooking at fairly low temp, stirring frequently, until warm. Keep the heat on while you prepare the crust.
  1. In a medium bowl, mix oats, flour blend, ½ cup sugar, baking soda, shortening, butter (cut into bits for easier mixing), and finely chopped walnuts. I use both hands to do this, pressing out the shortening and butter bits between my fingers to mix well with the dry ingredients.
  1. Switch your attention to the saucepan. Turn up the heat and cook, stirring constantly, until the filling mixture is good and thick. Remove from heat.
  1. Firmly press about ¾ of the crust mixture into an ungreased 9 X 9 inch baking pan. Pour the rhubarb mixture over that, then sprinkle with remaining crust mixture.
  1. Bake at 375 F about 35 minutes, until the crust is golden brown. Let it cool before cutting it into bars.
  1. If there are leftovers, refrigerate them. They keep well several days. Freezing not recommended.

 

Note:

*Here’s a CCF gluten-free flour blend: 1 cup sorghum flour, 1 cup millet flour, 1 cup sweet rice flour, ½ cup tapioca flour (a.k.a. tapioca starch). Store in refrigerator.

Or you may purchase a gluten-free flour blend, but remember that FODMAPers must avoid bean flours.

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