
Mulberry Rosehip Bars
Description
Ingredients
Instructions
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Soak rosehips in hot water for 10-15 minutes or until softened. Drain thoroughly and set aside.
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While rosehips are soaking, preheat the oven to 350°F. Butter an 8” x 8” baking pan, or line with parchment.
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Rinse and drain mulberries.
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Add berries, rosehips, and ¼ cup water to a medium saucepan or pot. Heat to just boiling while crushing the berries with a spoon or fork to release moisture. Continue to simmer and stir until a slightly thickened, jam-like consistency is reached. Remove from heat.
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While the saucepan is still hot, add peanut butter and butter to the berry mixture and stir thoroughly to melt and combine ingredients.
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Add oats and raisins to the saucepan. Mix thoroughly to incorporate.
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Spread mixture into prepared pan, pressing down firmly for even thickness.
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Bake for 15 minutes at 350°F. Allow to cool completely before cutting into 12 square bars.
Conservation
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Bars will keep well for up to 1 week, stored in an airtight container in the refrigerator. Freeze, covered well, for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Note
*Use frozen blueberries if mulberries are not available, or any fresh or frozen sweet berries
**Use vegetable oil or buttery spread if butter is not available
***Use roughly chopped dried plums if raisins are not available