• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sneaky Veg

  • HOME
  • ABOUT
    • WORK WITH ME
    • Contact
  • Recipes
    • Baked goodies
    • Breakfasts
    • Main meals
    • Puddings
    • Sauces and dips
    • Snacks
  • SUBSCRIBE
  • Reviews
menu icon
go to homepage
subscribe
search icon
Homepage link
  • RECIPES
  • ABOUT
  • CONTACT
  • SUBSCRIBE
×
Home » Recipes » Baked goodies

Healthy rhubarb bars | vegan

June 29, 2017 by Mandy Mazliah 4 Comments

  • Share
  • Tweet
  • Email
  • WhatsApp
Jump to Recipe Print Recipe
rhubarb bars on white background
rhubarb bars on white background

A tasty treat that's better for you than most, these healthy rhubarb bars are easy to make and taste wonderful. They're vegan and free from added refined sugar and as well as containing a portion of rhubarb they're also packed full of goodness from dates, nuts and chia seeds. 

rhubarb bars on white background

These healthy rhubarb bars, packed full of dates, nuts and seeds, tick so many boxes in terms of a nutritious snack that it's hard to know where to start.

Here's why they're so fantastic:

  • sweetened with dates and maple syrup - no refined sugar added
  • full of nuts and seeds which both contain loads of nutrients
  • contain one of your five a day (rhubarb)
  • made with wholemeal flour, which is more nutritious than white flour
  • and most importantly - they are utterly delicious.

Chia jam

These bars are made by making a simple rhubarb jam with chia seeds.

The chia seeds help the rhubarb to thicken so you get a similar consistency to jam.

If you haven't tried making chia jam yet then you really must give it a try - it's so much easier than you might think and has delicious results. Try my mixed berry chia jam or these raspberry jam tarts made with chia jam.

Rhubarb is actually a vegetable

Rhubarb is one of my favourite summer vegetables. Yes - it is a vegetable, even though it's usually treated as a fruit, in British cooking at least.

Judging by how many people visit my simple rhubarb compote recipe every time rhubarb is in season I'm guessing a lot of other people love it too.

I've always loved rhubarb. I remember the pink and green stems clearly from my own childhood. With an allotment-mad dad and a greengrocer grandad we had a lot of fresh produce around.

For me rhubarb is as much a symbol of summer as trips to the beach and hot dusty days at the local park. It features heavily in my childhood memories, usually eaten in a crumble, sometimes stewed with cream or ice cream, always with a lot of sugar. 

rhubarb bars on white background

Ingredients

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

To make these rhubarb bars you will need:

  • 125g (1 cup) walnuts
  • 75g (½ cup) dates
  • 50g (¼ cup) coconut oil or vegan block butter
  • 30g (¼ cup) wholemeal plain flour
  • 400g (3 ¼ cups) rhubarb
  • Juice of half a lemon
  • 4 tablespoons chia seeds
  • 3 tablespoons maple syrup

Equipment

You will need:

  • food processor
  • saucepan
  • 20cm (8 inch) loose-bottomed cake tin
rhubarb bars on white background

How to make healthy rhubarb bars

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

  1. Stew the rhubarb with the lemon juice.
  2. When soft add a little maple syrup to sweeten it and some chia seeds to thicken it into a healthy jam. Leave to cool and thicken.
  3. Make the base for your bars by pulsing the walnuts and dates together in a food processor, before rubbing in the coconut oil and the flour.
  4. Knead into a rough dough then chill for half an hour if you have time.
  5. Press the base into a prepared tin.
  6. Cover with the rhubarb jam and then bake for 20 minutes.
  7. Allow to cool down in the tin then remove and cut into bars or squares.

If you've made this recipe please a leave a star rating and comment below. Thank you

Please do not reproduce this recipe without permission.

rhubarb bars on white background

Healthy vegan rhubarb bars

Mandy Mazliah
These healthy rhubarb bars are easy to make and delicious. They're vegan and free from added refined sugar and as well as having a portion of vegetables they're also packed full of goodness from dates, nuts and chia seeds.
4.78 from 9 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Resting time 30 minutes mins
Total Time 35 minutes mins
Course Snack
Cuisine International
Servings 8 bars
Calories 258 kcal

Ingredients
 
 

For the rhubarb jam

  • 400 g rhubarb chopped
  • ½ lemon juiced
  • 4 tablespoons chia seeds
  • 3 tablespoons maple syrup

For the base

  • 125 g walnuts
  • 75 g dates chopped
  • 50 g coconut oil or vegan butter
  • 30 g wholemeal plain flour eg spelt flour, ground oats can also be used

Instructions
 

To make the rhubarb jam

  • Place 400g chopped rhubarb and the juice of half a lemon in a small saucepan and heat gently until soft and broken down.
  • Add 4 tablespoons chia seeds and 3 tablespoons maple syrup, stir well, set aside and leave to cool and thicken. You can put it in the fridge once cooled if you don't want to make the bars straight away.

To make the dough

  • Pulse 125g walnuts and 75g chopped dates together in a high powered blender or food processor.
  • Transfer to a mixing bowl and rub in 50g coconut oil or butter and 30g flour with your fingers.
  • Tip out onto a lightly floured surface and knead for a few seconds until it comes together into a dough.
  • Wrap in cling film and place in the fridge for 30 minutes.*

To make the bars

  • Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
  • Grease and base line a 20cm square cake tin with baking paper. A loose-bottomed tin is ideal but if you don't have one leave a little bit of baking paper hanging over the edges to make it easier to remove the bars when they've been cooked.
  • Remove the dough from the fridge and roll out on a lightly floured surface. Press into the bottom of the tin.
  • Spread the rhubarb chia jam over the top and bake in the centre of the oven for 20 minutes.
  • Allow to cool in the tin then cut into slices and remove.

Notes

  1. Nutritional information is approximate and is intended as a guide.
  2. Store in an airtight container for up to three days or in the freezer for up to three months.
  3. If you don't have time you can skip the chilling but you'll get better results if you chill the pastry for half an hour.

Nutrition

Calories: 258kcalCarbohydrates: 22gProtein: 5gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 4mgPotassium: 339mgFiber: 5gSugar: 12gVitamin A: 60IUVitamin C: 8mgCalcium: 112mgIron: 1mg
Keyword rhubarb bars
Tried this recipe?Let us know how it was!

If you like this you might also like these healthy raspberry bars.

Pin healthy vegan rhubarb bars for later

rhubarb bars on white background

HAVE YOU TRIED THIS RECIPE?

If you loved this recipe why not let me know by leaving a rating and comment below? Alternatively you can let me know on Instagram, Twitter or Facebook. 

KEEP IN TOUCH

Subscribe to my newsletter to get recipes and news straight to your inbox.

« How to prepare and cook broad beans
Healthy chocolate ice lollies with orange and sweet potato »
  • Share
  • Tweet
  • Email
  • WhatsApp

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

FRUIT AND VEG
RECIPES THAT
KIDS LOVE

Categories

  • Breakfasts
  • Snacks
  • Main meals
  • Puddings
  • Sauces
  • Baked goodies

RECIPE OF THE MONTH

avocado pesto pasta on pink and blue plates

Footer

Disclosure

Privacy Policy

Contact me

Copyright © 2023 Sneaky Veg on the Foodie Pro Theme