Rhubarb Coconut Bars
2 cups all-purpose flour 1 cup organic cane sugar 1/2 tsp sea salt 1 cup cold vegan butter 2 tsp pure vanilla extract 2 tbsp coconut oil 4 cups chopped rhubarb the juice and zest of 2 lemons 2 tbsp cornstarch 2 cups vegan powdered sugar 1 cup coconut flakes Grease a 9 x 13 inch baking pan with coconut oil. (Or line with parchment paper.) Preheat oven to 350 degrees F. In a large glass mixing bowl, sift together the flour, sugar and salt. Cut in the cold vegan butter and, with hands, mix together until fairly crumbly. Stir in vanilla extract. Transfer mixture to the greased (or lined) pan. Spread out evenly and press down firmly with hands. Bake in preheated oven for 12 minutes. Meanwhile; melt coconut oil in a medium-sized saucepan. Add the chopped rhubarb. Cook on low heat, stirring frequently, for 10-15 minutes, until rhubarb has softened. In a small bowl, whisk together the lemon juice and cornstarch. Stir this into the rhubarb mixture along with the lemon zest and powdered sugar. Cook for another few minutes (whilst stirring) until mixture begins to thicken. Remove from heat and stir in the coconut. Pour rhubarb coconut mixture over top of cooked crust and carefully spread out evenly. Return to oven and cook for another 18 minutes. Allow to cool completely then transfer to fridge to chill for at least an hour.
Slice and serve. Store leftovers in fridge. (Can also be frozen.)
