Rhubarb Oat Crumble Slices
These rhubarb oat crumble bars are great for a healthy afternoon pick me up. Tart rhubarb sandwiched between an oat-ginger crumble for the perfect sweet-tart combination. They’re vegan, gluten free and refined sugar free making them an all round winner.
Servings: 12 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
Can be reheated for 10 minutes in the oven at 160 fan.
These slices will keep for up 1 week in an airtight container.
These slices will keep for up 1 week in an airtight container.