Coconut-Pineapple Rhubarb Bars Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3 cups chopped fresh or frozen rhubarb (about 3/4 pound)
- 1 cup coarsely chopped fresh pineapple
- 1/2 cup packed brown sugar
- 4 tablespoons water, divided
- 1 teaspoon lemon juice
- 2 tablespoons cornstarch
- 1/2 teaspoon coconut extract, optional
Instructions
- Preheat oven to 350 °. In a large saucepan, combine rhubarb, pineapple, brown sugar, 1 tablespoon water and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until rhubarb is tender.
- In a small bowl, mix cornstarch and remaining water until smooth; stir into rhubarb mixture. Return to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; if desired, stir in extract.
- In a large bowl, mix oats, flour, coconut, brown sugar and salt; stir in melted butter until crumbly. Press 3 cups crumb mixture onto bottom of a greased 13x9-in. baking dish. Spread with rhubarb mixture. Sprinkle with remaining crumb mixture.
- Bake 40-45 minutes or until golden brown. Cool in pan on a wire rack. Cut into bars.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
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