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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