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Janelle Carss

Strawberry Rhubarb Squares (Secret Ingredient!)

These Strawberry Rhubarb Squares have a secret ingredient that gives them 10g protein and 8g fiber per serving, while only being 260 calories! A perfectly refreshing summery treat that the whole family will love.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Canadian
Calories: 260
Ingredients Method Video Notes

Ingredients
  

Strawberry Rhubarb Filling
  • 2½ cups strawberries, chopped (can be frozen; no need to chop if frozen as they'll break down easily)
  • 1½ cups rhubarb, about 1 large stalk, chopped
  • ¼ cup plus 2 tbsp maple syrup
  • 3 tbsp lemon juice
  • 2 tsp vanilla extract
  • pinch of salt
  • 3 tbsp cornstarch
  • 3 tbsp cold water
Chickpea Cookie Dough
  • 3 cups cooked/canned chickpeas, drained and rinsed
  • 1 cup sprouted rolled oats
  • ¼ cup PBFit powdered peanut butter
  • ⅔ cup hemp seeds
  • 6 medjool dates, pitted and roughly chopped
  • 2 tsp baking powder

Method
 

  1. Make the strawberry rhubarb filling: Warm a small saucepan over medium heat and add the strawberries and rhubarb, lemon juice, maple syrup, vanilla and pinch of salt, then cover with a lid. Stew for 10 to 12 minutes until they've softened, released their juices and become jammy. Stir the cornstarch into the cold water to make a slurry then stir into the fruit, letting it thicken for a couple minutes. Remove from the heat and cool slightly.
  2. Make the cookie dough base/crumbles: Meanwhile, add all the cookie dough ingredients into a food processor, minus ¼ cup of the oats, then process into a thick cookie dough like texture.
  3. Preheat the oven to 350°F and line a 9x9 baking dish with parchment paper. Transfer ¾ of the cookie dough mix into the bottom and smooth with your hands or a spatula into a thick even layer.
  4. Add the remaining oats to the leftover cookie dough in the food process and blitz a few times until a more crumbly texture forms.
  5. Pour the strawberry rhubarb filling over the cookie dough base, smooth into an even layer, then crumble the remaining chickpea cookie dough on top.
  6. Bake for 35 to 40 minutes until the crumbles are golden brown and the fruit filling is bubbling. Let cool in the pan for minimum 20 to 30 minutes before slicing into 16 squares or 8 bars. My recommendation is to let fully cool to room temp and refrigerate overnight for the best texture and easier slicing. Serve warm or cold and enjoy!

Video

Notes

Macros per serving (serves 8):
Calories: 260
Protein: 10g
Carbs: 48g carbs
Fat: 5g