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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
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Prep Time 15 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 35 minutes
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
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