From EatingWell: March/April 2013
Inspired by our love of lemon squares, we developed this healthy strawberry-rhubarb squares recipe. We slashed the butter in the shortbread crust for these strawberry-rhubarb bars, but kept the crust light and crisp with heart-healthy canola oil and a little cornstarch. A judicious amount of sugar in the filling lets the natural sweetness of the fruit shine and keeps calories in check.
- 1 cup white whole-wheat flour or all-purpose flour
- 1/3 cup confectioners’ sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 tablespoons canola oil
- 2 tablespoons butter, softened
- 2 cups coarsely chopped strawberries, fresh or frozen (not thawed), plus more for garnish
- 2 cups coarsely chopped rhubarb, fresh or frozen (not thawed)
- 1/3 cup water
- 2 tablespoons lemon juice or lime juice
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 large eggs
- Confectioners’ sugar for garnish
- Preheat oven to 350°F. Line an 8-inch-square baking pan with foil and generously coat it with cooking spray.
- To prepare crust: Combine flour, confectioners’ sugar, cornstarch and 1/4 teaspoon salt in a medium bowl. Add oil and butter; using your fingertips, blend into the flour mixture until evenly combined. The mixture will be a little crumbly. Firmly press the dough into the prepared pan. Bake until just barely beginning to brown around the edges, 15 to 20 minutes.
- To prepare filling: Meanwhile, combine strawberries, rhubarb and water in a medium saucepan. Cook over high heat, stirring frequently, until the fruit is very soft and mostly broken down, 4 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the liquid. Pour the strained juice into a glass measuring cup. You need 1 cup strained juice; remove any extra or add a little water if you are short. Stir lemon (or lime) juice into the strained fruit juice.
- Whisk granulated sugar, cornstarch and 1/8 teaspoon salt in a medium bowl until well combined. Whisk in eggs. Stir in the juice mixture. Pour the filling over the crust.
- Bake until just set, 15 to 20 minutes. (The center should still be a little jiggly—it will firm up as it cools.)
- Let cool to room temperature in the pan on a wire rack, about 1 1/2 hours. Gently lift out of the pan all in one piece using the edges of the foil. Cut into 9 squares. Garnish with fresh strawberries and dust with confectioners’ sugar, if desired, just before serving.
Tips & Notes
- Make Ahead Tip: Cover and store at room temperature for up to 1 day.
Per serving: 204 calories; 8 g fat (2 g sat, 4 g mono); 48 mg cholesterol; 30 g carbohydrates; 12 g added sugars; 4 g protein; 2 g fiber; 115 mg sodium; 135 mg potassium.
Nutrition Bonus: Vitamin C (30% daily value)
Carbohydrate Servings: 2
Exchanges: 1/2 starch, 1 other carbohydrate, 1 1/2 fat
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- March/April 2013