The No Sugar Baker’s Strawberry Rhubarb Delightful Bars

Ingredients:

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!

About the Author: Jayne Jones - America's No Sugar Baker

I got very sick and thought I was battling the common flu. That flu never let up. After weeks of feeling miserable, the Hubs dragged me to the emergency room. I’m embarrassed to tell you my blood pressure was sky high, something like 285/175 and my glucose levels were topping 600 (with 300 in my blood and another 300 spilled over into my urine count). They told me I was inches away from having a stroke, two detached retinas and if I didn’t change my way of life…….well, I had about 4 years to live...