These Rhubarb Oat Crumble Slices are perfect for when you want something quick, sweet and healthy. Juicy rhubarb compote sandwiched between buttery ginger oat crumble doorstop slices making for the ultimate sweet-tart treat.
All things rhubarb
For me, rhubarb always signifies Spring. I go crazy for it and become a complete glutton for the ‘barb for all of 6 weeks of the year and then completely forget about the fruit’s existence. So for 6 solid weeks we’re talking crumbles, pies, cakes, porridge and rhubarb compote and then nada! I’m deep into my rhubarb phase and have come up with these crumble bars. They combine the best of both worlds -juicy tart rhubarb sandwiched between thick oat-ginger crumble. They’re delicious and can be enjoyed in a pinch. These bars are really simple to make and only take 20 minutes to prepare so there really is no excuse not to make them!
These Rhubarb Oat Crumble Slices are also great if you’re into meal prep. Make on a weekend and enjoy all week long. They can be enjoyed cold and as they come, or warmed up and served with custard, yoghurt or even kefir for an extra tangy treat.
The method
No soggy bottom in these Rhubarb Oat Crumble Slices! The trick is to bake the base of the crumble for a few minutes to ensure it crisps up, making it less absorbent. I also recommend draining the cooked rhubarb compote so there isn’t a surplus of liquid. Spread the rhubarb filling over the base and top with the remaining crumble mixture; and there you have it! A delicious rhubarb crumble pie cum rhubarb slice. It is really is a versatile recipe!
Leave a comment and let me know how you get on making these Rhubarb Oat Crumble Slices. I would love to see your creations over on instagram!
more healthy sweet treats to try
gluten free banana berry muffins
Rhubarb Oat Crumble Slices
Ingredients
For the filling:
- 500 g rhubarb roughly chopped
- 80 g coconut sugar
- 1/4 lemon juiced
For the crumble:
- 225 g gluten free flour can use plain if not GF
- 135 g rolled oats GF if required
- 130 g coconut suar
- 1.5 tsp ground ginger
- 140 g margarine melted
- 20 g flaked almonds
Instructions
- Grease and line a 20cm square or circular baking pan. Pre heat the oven to 180°C / gas mark 4.
- To make the filling, add the rhubarb, sugar and lemon to a medium saucepan. Bring the mixture to a boil then reduce to a summer. Stir and leave to cook for 7 minutes. Set aside to cool slightly, then drain any excess fluid.
- To make the crumble add the flour, oats, sugar, ginger and margarine to a large bowl. Stir well until the mixture is well combined.
- Add half the oat mixture to the baking tin and press down firmly. Prick the base with a fork, then bake for 8 minutes.
- Remove from the oven and spread over the rhubarb mixture. Use your hands to spread over the remaining crumble mixture, ensuring some of it clumps together. Scatter over the flaked almonds.
- Bake for 25 minutes or until the crumble is golden-brown. Remove from the oven and leave to cool completely. Cut into 12 slices.
Notes
These slices will keep for up 1 week in an airtight container.