STRAWBERRY RHUBARB CURD BARS
“Simply Delicious”
INGREDIENTS Strawberry Rhubarb Puree • 1 1/2 cups chopped rhubarb • 2 cups strawberries* • 1/2 cup monkfruit or other 1:1 ratio sugar substitute (xylitol, erythritol) • 1/4 cup water
makes
* if using frozen fruit, thaw, drain and omit water
12 bars
Cream Cheese Shortbread Crust • 8 ounces of low-fat cream cheese • 1/2 cup salted butter • 2/3 cup monkfruit or other 1:1 ratio sugar substitute (xylitol, erythritol) • 1 1/2 teaspoons vanilla extract • 1 1/2 cups almond flour or gluten-free flour blend
Strawberry Rhubarb Curd • 5 eggs • 1 cup monkfruit or other 1:1 ratio sugar substitute (xylitol, erythritol) • 1 1/2 cup strawberry rhubarb puree • 2 teaspoons vanilla extract • 3 tablespoons lemon juice • Zest of 1 lemon • 1/4 cup cornstarch or arrowroot powder
Whipped Topping (optional) • 8 ounces of heavy whipping cream • 3 tablespoons of confectioners’ sugar substitute
INSTRUCTIONS 1. M ake strawberry rhubarb puree: In a pot, combine chopped rhubarb, strawberry, sugar substitute and water and heat over medium until the fruit is completely broken down (about 12-14 minutes). Let cool. Transfer to a blender and puree until smooth. 2. M ake cream cheese shortbread crust: • P reheat oven to 350°F. Line the bottom of a 13x9 baking pan with parchment paper. Spray bottom and sides with a non-stick cooking spray. • U sing a stand or hand mixer, cream the butter, cream cheese, sugar substitute and vanilla extract for about 2 minutes, until incorporated. Add flour and blend until smooth. • P ress dough firmly onto the bottom of the baking dish, spreading evenly to the edges. Bake for 25 minutes. Let cool. 3. Make the strawberry rhubarb curd: • W hisk all of the curd ingredients in a mixing bowl adding the cornstarch or arrowroot powder last. 4. Layer: • P our the strawberry rhubarb curd on top of the cooled cream cheese shortbread crust. 5. Bake: • 2 3-25 minutes, until the curd is set in the middle. Let cool.
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6. Whipped topping (optional) • Add heavy whipping cream and confectioners’ sugar substitute to a stand mixer. Whip until medium peaks form, approximately 5 minutes.
• Spread on top of cooled dessert. © 2021 United HealthCare Services, Inc.
