Blog :: Ramblings of a health nut

Salted Honey Lavender Rhubarb Bars

Posted on 02 May 2014 by maisha (posted in: blogs)

As you might have seen mentioned on the blog before, every month we get a box of local food from Streekbox. This year we also opted for the additional Paasbox (Easter box). The smallest box available was for four persons, so we've been enjoying the contents for quite a few days after Easter.

Among the contents were two stalks of rhubarb, intended for making a buttermilk panna cotta with rhubarb. That is if you were following the recipe booklet that came along with the box. However, we all know how I am with recipes...
And thus the rhubarb ended up like this:

These bars are chick magnets ;-)
E says they taste wicked good and eating them gives him goosebumps. He forbade me to take them to work and share them with co-workers!
But I think I have his permission to share the recipe with you...

Salted Honey Lavender Rhubarb Bars (makes 16)

Nutritional value per bar (based on 16 total):


Ingredients


  • 150 g (1.5 c) white pastry flour (I used a very fine pastry flour from a previous Streekbox: Natuurgraan┬«, Authentiek Wit)
  • 70 g (approximately 0.75 c) oat flour
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 120 g butter (from our Paasbox)
  • 100 g honey
  • 1 heaping tbsp of edible lavender, crushed (use 1/2 tbsp if you don't like strong lavender taste)
  • 46 g coconut blossom sugar
  • 2 stalks of rhubarb, sliced
  • 1 tsp maizena (cornstarch)



Instructions


  1. Mix flours, salt, and baking powder together in a bowl.
  2. In a separate bowl, mix the sliced rhubarb with the coconut blossom sugar and maizena and set aside.
  3. In the bowl of your food processor/KitchenAid cream together the butter, honey, and lavender.
  4. Slowly add the flour mixture and mix until just combined.
  5. Press shortbread dough into a square baking pan lined with baking paper.
  6. Place shortbread in the fridge for at least 30 minutes (or longer if you have time) to let the flavors infuse and dough chill/firm up.
  7. Poke the dough with a fork.
  8. Divide rhubarb mixture over the dough and bake for 35 minutes in a preheated oven at 180C.
  9. Let cool down completely before removing and cutting. These bars taste best fresh, with a crunchy shortbread base. If you store them for a few days, the shortbread will become soft, but the taste remains unaffected ;-)

 

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