Strawberry Rhubarb Shortbread Squares

Strawberry rhubarb shortbread squares*

Currently sat in Filmore & Union, coffee in hand and a demolished bagel in front of me and I am actually drooling slightly just thinking about these incredible Strawberry Rhubarb Shortbread squares I created in collaboration with Indigo Herbs!
Guys, you are in for a TREAT with this one!!

When I discovered the Organic Red Maca Powder on the Indigo Herbs website I just HAD to get some and try it out! I've always been a fan of and used Maca Powder in various recipes but the fact that this was advertised as red really got me thinking of how I could incorporate it into a summery recipe.
Now, don't expect bright red but it definitely brought a red-ash tinge to the recipe :).
Red Maca is high in antioxidants which give the skin its characteristic pink/red colour. It's also hight in Vitamin C, fibre, minerals and amino acids.

recipe

(Makes 12-15 bars)

Base
2.5 Cups Plain Flour
1/2 Cup Coconut Sugar
3/4 Cup Coconut Oil (melted)
2 Eggs

Top
1 cup Strawberries
1 Cup Rhubarb (cut into small pieces)
1/2 Cup + 1 Tbsp. Coconut Sugar
1/4 Cup Water
2 Eggs
1 Tbsp. Lemon Zest
2 Tbsp. Plain flour
1 Heaped Tbsp. Red Maca Powder

method

Pre-heat oven to 175 degrees C. and grease/line a medium brownie dish.
Mix all base ingredients in a bowl until well combined; the mixture should be slightly crumbly once mixed well.
Pour mixture into the tin and press down firmly to fill the tin evenly.
Bake for 15 minutes.

Whilst the base is in the oven you can make the topping-
Pop the rhubarb, strawberries, water and the 1/2 cup coconut sugar into a pan and bring to the boil. Mix then simmer for 10-15 minutes or until the fruit begins to soften.

*Take the base out of the oven and leave to one side until the topping is ready.*

Pour the softened fruit into a blender and pulse a few times to break it up a little. Add the rest of the ingredients and pulse a few more times to mix them well.
Pour the now blended topping onto the base and bake for a further 20-25 minutes; once the top is browned it should be ready- check with a knife, it should come out clean.
Remove from the oven and place on the side to cool for 30-40 minutes then place in the fridge to chill for 2-3 hours.
Cut into squares, top with a little grated dark chocolate and more strawberries and enjoy!

Keep chilled in an airtight container in the fridge for up to 4 days.

Amie xx

* This is a paid collaboration between myself and Indigo Herbs.
If you'd like to buy any Red Maca Powder to create this recipe then please click here to buy :)

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My name is Amie and I am the face behind Fitness Forster.
I am a freelance recipe developer, content creator and qualified personal trainer. I developed this website to share my passion for healthy recipes, fitness and travel.

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