Gluten free Strawberry & Pistachio Streusel Bars

This is a great way to use up strawberries that might be just about to turn and make them into a lovely snack that kids and adults will both love. If you’re not a fan of rhubarb, you can substitute it for more strawberries or another berry.

Base

270g gluten free plain flour

120g golden caster sugar

30g dark brown sugar

1 tsp xantham gum

30g ground pistachios (do this in your food processor or spice grinder)

Pinch of salt

1 tsp vanilla extract

200g unsalted butter, cubed

Centre

200g strawberries, hulled and sliced

100g rhubarb, 1/2 sticks, sliced

Juice of 1/2 a lemon

1 tbsp golden caster sugar

2 tbsp strawberry jam

Crumble topping

100g oats

100g chopped pistachios

75g unsalted butter, cubed

25g golden caster sugar

50g dark brown sugar

100g gluten free plain flour

1. Start by macerating the strawberries and rhubarb, combining them with the lemon juice and sugar in a bowl and setting it aside to allowing it to get juicy. Grease & line a 9 inch square cake pan with a loose bottom. Preheat your oven on 170C.

2. In food processor, combine all the ingredients for the base and pulse until you have a breadcrumb like consistency. Add a tablespoon of water and pulse again and it should come together in a rough ball. Remove it from the food processor and give it a brief knead on a clean work surface to ensure everything is evenly mixed. Place in the he centre of the cake pan and spread to the edges with you fingers, trying to get it fairly even. You could also use the bottom of a glass to help you get it smooth. Puncture a few holes in the base and bake in the oven for 25mins

3. Whist this is happening make the topping; combine the oats and chopped pistachios in a bowl. In the food processor (no need to wash it) blitz the flour, sugars and butter and then add it to the bowl with the oats and pistachios. Use your hand to scrunch and mix everything, similar to how you would for a crumble topping.

4. Allow the base to cool for 5 minutes. Stir the jam into the strawberry rhubarb mixture and spread across the base evenly. Top with the crumble, pressing down lightly, and put back into the oven for 20 minutes.

5. One cooked, cool the whole thing for at least a couple of hours to allow it to set. Then gently lift the slab out, using the loose bottom of the cake pan & slice it into bars. It will keep for 5 days in a sealed container.