Welcome back to my kitchen!

When you meet a Minnesotan, you will know it within a few sentences! Why? Because they tell you right away. “I’m from Minnesota!” Contrary to popular belief, not all Minnesotans have the ‘Fargo’ accent. Don’tcha know? That’s Minnesotan. Yah Betcha!

From the land of 10,000 lakes, I grew up in a small northern Minnesota town. Minnesotans have hockey in their veins, Minnesota pride in the hearts, and a lingo we call our own!

We play Duck, Duck, Gray Duck.

We drink pop. We eat Pearson Nut Rolls.

Uff-da is our type of cursing.

We go “Up North,” not meaning a normal directional statement, but really referring to a cabin or to the woods.

We eat bars and hotdish. Gone are the days of casseroles. The most popular hotdish in Minnesota is the classic tator-tot-hotdish. This is made with hamburger, cream of mushroom soup, vegetables and tator-tots. It’s divine.

The Hubs claims to be partially from Minnesota—after high school, he moved from Orange County, CA, with a population over 1 million to the unincorporated town of Deerwood, with a population less than 600 and no stoplights, to play junior hockey. The Folks are lifelong Minnesotans—my dad was taught by his mom (remember Grandma Jones) for years in a one room schoolhouse and my mom is from a Finnish town in northern Minnesota. She grew up eating bars, drinking coffee as a toddler, and by far, has the strongest Minnesotan accent out of our crew. Em, a born Wisconsinite, oddly enough cheers for the Minnesota Vikings over the Packers. SKOL! I’ve even heard her introduce herself claiming to be a Minnesotan. I guess being Minnesotan rubs off!

Of course, one of Minnesota’s most treasured and worldwide claims to fame—is serving as the home of Mayo Clinic. Did you know that Mayo Clinic, in 2019, supported diabetics eating a low carbohydrate diet similar to Doc Lopez’ strict guidelines and going against years of medical recommendations?

Always trust a Minnesotan. Good hearted folk.

I love pans of bars. I love rhubarb. I love Minnesota.

We’re on a roll. Life is sweet.

All this made with LOVE!
Jayne (aka The No Sugar Baker!)


2 C. Fresh or Frozen Unsweetened Rhubarb, Sliced into Small Pieces
2 C. Fresh Sliced Strawberries
½ C. Swerve Granular
1 T. Water
1 T. Lemon Juice
2 T. Cornstarch

Easy Directions:

Combine rhubarb, strawberries, water, Swerve and lemon juice in middle sized saucepan. Cook over medium heat. Bring to a boil. Stirring constantly. Let boil for 2-3 minutes. Remove from heat, add in cornstarch and mix. Let sit.

Crust Ingredients:

1 ½ C. Almond Flour
1 C. Sliced Almonds
1 C. Swerve Brown
¾ Melted Butter
1 t. Baking Soda
½ t. Salt

Easy Directions:

Combine all ingredients in a mixing bowl. Mix until mixture resembles coarse crumbs. Put 1 ½ C crumb mixture aside. Press remaining mixture into the bottom of a greased 13×9 baking pan. Spread filling over crust. Sprinkle reserved crumb mixture on top of filling. Bake at 350 for 35-40 minutes. It will be a light golden brown.

Glaze Ingredients:

¾ C. Swerve Confectioners
2 T. Heavy Whipping Cream

Mix the glaze ingredients and after bars have cooled, you can glaze bars with this sweet topping!

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