Springtime Raspberry Rhubarb Bars

I always make these Rhubarb Raspberry Bars during my follicular phase which is the phase that comes right after our periods/the new moon. This phase corresponds to Springtime which is a season (both internally and externally) that often yields some digestive discomfort. This is especially relevant right now as we transition into external Spring!

Rhubarb is the magic ingredient, here are some of it's known benefits:

• Soothes the digestive tract
• Helps with bloating and constipation
• Aids in weight management
• Relieves hot flashes and many of the symptoms associated with menopause
• Plus it’s delicious, cheap, and in season!

Check out the recipe below and let me know in the comments how they turn out or other rhubarb recipes you love!

Rhubarb Raspberry Bars

Ingredients:

Base: 

• 3/4 cup gluten-free old fashioned oats 1 cup oat flour
• 1/2 cup lightly packed coconut sugar 1 tablespoon arrowroot powder 
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon cinnamon
• 1/4 cup melted organic coconut oil
• 1 1/4 cups raspberry rhubarb compote 

Compote:

• 2 cups diced rhubarb
• 1 1/4 cups frozen or fresh organic raspberries 1/3 cup of honey or maple syrup
• zest and juice of one lemon
• 3 teaspoons arrowroot powder
• 1/2 teaspoon vanilla 
• shredded coconut

Directions:

1. For the compote, combine rhubarb, raspberries, honey or maple syrup, lemon zest and juice in a heavy bottom saucepan over medium heat. Bring to a hard boil, stirring, and let simmer for 10 minutes. Add the arrowroot powder, and stir to dissolve. Let cook for 3 minutes longer, until mixture has thickened slightly. Stir in vanilla. Remove from heat and let cool for 15 minutes. 
2. Meanwhile preheat oven to 350 degrees F. In a large mixing bowl, whisk together oat flour, oats, coconut sugar, arrowroot powder, baking powder, sea salt and cinnamon. Stir in coconut oil and mix well so that no white streaks remain. 
3. Using the back of a spatula or spoon, firmly press a heaping cup of oat mixture into a parchment lined 8×8 baking pan. 
4. Prick crust with fork a few times. Bake for 12 minutes, until crust is fragrant and lightly browned. Remove from oven and let cool for 10 minutes. 
5. Top with 1 1/4 cups of rhubarb compote, shredded coconut, then sprinkle the top with the rest of the oat mixture. Bake for additional 25-30 minutes, or until topping is browned. Set aside to cool, then refrigerate. Then cut to serve. 

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