SIMPLY DELICIOUS RECIPE

STRAWBERRY RHUBARB CURD BARS

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 * if using frozen fruit, thaw, drain and omit water

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

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“Simply Delicious”

makes 12

bars

INSTRUCTIONS

1. Make 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. Make cream cheese shortbread crust:

• Preheat 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. • Using 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.

• Press 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:

• Whisk all of the curd ingredients in a mixing bowl adding the cornstarch or arrowroot powder last.

4. Layer:

• Pour the strawberry rhubarb curd on top of the cooled cream cheese shortbread crust.

5. Bake:

• 23-25 minutes, until the curd is set in the middle. Let cool.

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.