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Home » healthy » Healthy Oat Slice With Rhubarb And Ginger (Gluten-free)

Healthy Oat Slice With Rhubarb And Ginger (Gluten-free)

Posted May 26, 2014 | Updated Mar 11, 2022 by Helen | 82 Comments |

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If you’ve ever tried a fruit crumble or crisp, or enjoyed an oat flapjack or granola bar, you’ll love this 7-ingredient healthy oat slice with rhubarb and ginger. Perfect for late night sweet snack cravings, lunch boxes and more!

stack of 3 Healthy Oat Slices With Rhubarb And Ginger on a wooden board with a blue white striped jug in the background

Growing up in England, many gardens had a rhubarb patch! Rhubarb is very sour when eaten raw, but cook it with a little sweetness and it’s perfect in cakes, crumbles and bars.

I loved the ‘rhubarb crumble and custard’ that we Brits know so well when I was a child. I also loved a sort of chewy, oaty slice that we call ‘flapjack’.

So I decided to see if I could come up with a healthy rhubarb recipe that was a kind of cross between a rhubarb and ginger crumble and a rhubarb flapjack. And I think I actually got it about right first time with this healthy rhubarb slice!

collage of 2 images with rhubarb growing in the garden on the left and cut rhubarb on a wooden board on the right

Jump to

  • What you’ll love about them
  • About the ingredients
  • How to make a healthy oat slice
  • How to eat this healthy oat slice
  • Variations
  • More things to know (recipe FAQ)
  • Healthy snack box subscriptions
  • More healthy sweet snacks
  • Full printable recipe

What you’ll love about them

  • You only need 7 ingredients to make them.
  • They take less than 15 minutes to make (plus 30 minutes to bake!).
  • They’re mostly made from wholesome gluten free ingredients, so they’re a healthy treat.
  • They’re delicious! Slightly crunchy on top, chewy and fruity in the middle. Like a cross between a rhubarb crumble and a flapjack.
A Healthy Oat Slice With Rhubarb And Ginger on a blue and white plate with a fork with more and a blue white jug of cream in the background

About the ingredients

Rhubarb: You only need about 4 ‘stalks’ of rhubarb. Find out when it’s in season where you live and grab some while you can! Chop off any tough or leafy parts, then chop into small pieces.

Brown sugar: Just a little, to take the edge off the sourness of the rhubarb.

Butter, brown sugar and honey: To mix into the oats. You can use just honey if you prefer to make them without refined sugar. I do find the mixture holds together better if you add a little brown sugar, however. Feel free to replace the butter with coconut oil, too.

Gluten free rolled oats: Check that the oats you use actually are gluten free (if that’s important for you). Don’t use quick oats.

Almond flour: This acts like a flour and also helps the oat mixture to stay together.

Ground ginger: You can add a bit of chopped candied ginger, preserved ginger or stem ginger too, for an extra gingery taste. Go easy though at first. You can always add more next time!

How to make a healthy oat slice

These healthy oat slices with rhubarb and ginger are super easy to make.

First, cook the rhubarb for about ten minutes with a little brown sugar.

rhubarb and brown sugar in a saucepan on a wooden board

To make the oat mixture, melt a little butter and brown sugar and plenty of honey together before adding oats, ground almonds and ground ginger.

Finally, assemble everything by pressing two thirds of the oat mixture into the bottom of a baking tray. Then spread the cooked-down rhubarb on top.

Sprinkle the rest of the oat mixture on top of that. Then bake!

collage of 2 images showing melting butter and brown sugar and honey in a pan, then spreading oat mixture into a baking pan

The finished result is so delicious and healthy.

As you take a bite there’s the crumbly, oaty top, then the beautiful rhubarb gets your taste buds singing as only rhubarb does. Finally, there’s the slightly chewy flapjack-y layer on the bottom.

closeup of a A Healthy Oat Slice With Rhubarb And Ginger in a baking pan from above

How to eat this healthy oat slice

  • with healthy ice cream or nice cream on top
  • with custard or cream if you fancy a treat
  • as a guilt-free lunch box, after school or late night treat
A Healthy Oat Slice With Rhubarb And Ginger on a blue and white plate with a fork and with ice cream on top

Variations

If you live in a place where you can’t easily find rhubarb, you could go ahead and try these with berries (just don’t cook them first) or really any other fruit.

You could also try nectarines or peaches, but don’t add sugar or cook the fruit down first.

Please let me know how they turn out if you do try that.

Enjoy!

More things to know (recipe FAQ)

Do I have to cook the rhubarb?

Cooking the rhubarb for just a short time with a tiny bit of sugar makes it just the right consistency when the bars are baked. Undercooked rhubarb doesn’t taste great!

The bars are really crumbly. What did I do wrong?

Nothing! These oat slices are definitely on the more crumbly side when they’re warm, almost like a crumble or crispy. Feel free to eat when still warm, but they’re better eaten with a bowl and spoon. Yum!

If you let them cool completely, or even chill them in the fridge, they’ll hold together better.

Can I use coconut oil instead of butter?

Yes, that will work fine! If you also replace the honey with maple syrup or another sweetener, the slices are then vegan.

Can I use preserved or stem ginger instead of ground?

For a stronger ginger taste, chop up one or two ‘balls’ of preserved ginger or pieces of stem ginger into small pieces. It’s best to start with less and then increase next time you make these!

Healthy snack box subscriptions

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More healthy sweet snacks

  • These homemade healthy granola bars with pecans and white chocolate are so easy to make!
  • This peanut butter healthy mug cake is ready in just 2 minutes.
  • Ever made your own granola? Try this low sugar homemade granola and you’ll never buy granola again!

Fan of healthy sweet snacks? Check out this 50+ healthy sweet snacks that don’t taste boring!

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Healthy Oat Slice With Rhubarb And Ginger (Gluten-free)

If you’ve ever tried a fruit crumble or crisp, or enjoyed an oaty flapjack or granola bar, you’ll love these oaty bars sandwiched together with fresh rhubarb. Perfect either cold or warm with custard, ice cream or cream.
5 from 3 votes
Print Recipe Pin Recipe SaveSaved!
Prep Time 10 mins
Cook Time 35 mins
Cuisine British
Servings (click to change) 8 large or 16 smaller slices
Author Helen

Equipment (affiliate links)

  • 8×8 inch cake pan

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – grams/ml

For the rhubarb

  • 4 full-size ‘stalks’ fresh rhubarb chopped into 1-cm pieces
  • 2 tablespoons brown sugar

For the oaty mixture

  • 3 tablespoons butter
  • 1/4 cup brown sugar
  • 3 1/2 tablespoons clear honey
  • 2 1/2 cups gluten-free rolled oats*
  • 1 cup almond flour
  • 1 teaspoon ground ginger
  • custard ice cream or cream, to serve (optional)
Prevent your screen from going dark

Instructions
 

  • Pre-heat the oven to 410F/210C and line a 8 x 8 inch pan with baking paper.
  • Heat the rhubarb and sugar in a large pan with 1 tablespoon water for 10 minutes until cooked down but with some pieces of rhubarb still whole. Set aside.
  • In another pan, melt the butter, sugar and honey, then take off the heat and stir in the oats, ground almonds and ginger until all the oats are well coated.
  • Spoon two thirds of the oaty mixture into the baking tray and press down well with the back of a metal spoon. Spread the rhubarb over the oats, then sprinkle the rest of the oaty mixture over the top.
  • Bake for 20 to 25 minutes or until the oats are golden brown. Leave to cool before cutting into slices or serve while still slightly warm with custard, ice cream or cream. Will keep in an air-tight container in the fridge for a few days.

Notes

*If you only eat gluten free, please check that the oats you use are in fact gluten free. In theory oats should be, but some brands can be contaminated with small amounts of gluten.
You could use another fruit instead of rhubarb, such as berries or nectarines/peaches, but don’t add sugar or cook the fruit down first.
Adding a teaspoon of ground ginger gives a nice subtle taste of ginger. Add a little more ginger for a deeper gingery flavour if you like.

Nutrition

Calories: 284kcalCarbohydrates: 38gProtein: 6gFat: 12gSaturated Fat: 3gCholesterol: 11mgSodium: 43mgPotassium: 178mgFiber: 4gSugar: 18gVitamin A: 155IUVitamin C: 2.1mgCalcium: 74mgIron: 1.8mg
Tried this recipe?Let me know if you liked it!

Comments

  1. Melissa says

    01 Jul 18 at 11:47 pm

    By “ground almonds” do you mean coarse ground or almond flour?

    Reply
    • Helen says

      02 Jul 18 at 11:59 am

      Hi Melissa! In the UK (where I was when I posted this recipe!) almond flour and ground almonds are interchangeable – so either is fine! Hope you enjoy the recipe!

      Reply
  2. Rosemary says

    26 Jun 18 at 5:12 am

    5 stars
    Hi Helen,

    Love your blog, which I have just discovered, and this recipe was exactly what I was looking for, It’s cooling right now.

    RAIN IS LOVELY! There would be no lovely rhubarb without it! The smell of the earth, the cool air and it makes everything so green!

    It took me ages to readjust after living in Morocco. Last year I went to Greece for the first time and now I will always long for that azure sea!

    Love and Thanks,

    Rosemary

    Reply
    • Helen says

      26 Jun 18 at 11:29 am

      Hello Rosemary. What a lovely message to wake up to today! I always appreciate feedback, so thank you so much for taking the time to comment.
      This is an older recipe with not-so-perfect photos, but I’m so glad it turned out well. This is still one of my dad’s favourite recipes!
      I’m so happy you’re enjoying the blog.
      Wow, Morocco! I once visited Tetouan for just 1 day from Spain which was an incredible (if not a little nerve-wracking) experience. The food there must be amazing!

      Reply
  3. Ciara says

    12 Jan 17 at 11:17 pm

    Hi this recipe sounds divine and I am about to go pick some rhubarb from my garden and make it right now!
    I just wanted to point out however that this isnt a gluten free recipe as oats are what need to be avoided in a gluten free diet, especially with the coeliac disease.
    Thanks 😊

    Reply
    • Helen says

      13 Jan 17 at 11:22 am

      Hi Ciara! So pleased you’re going to give this a go (it’s one of my dad’s favourites!). And thanks too for drawing the gluten free issue to my attention. It seems that oats should be gluten free but there can be a problem with contamination, which as you point out can be really disastrous for those with coeliac disease. I think I’ll add a note to my recipe! Thanks again! 🙂

      Reply
  4. Jess says

    15 Aug 16 at 4:54 pm

    I just made this, so yum! I cooked the rhubarb with some stem ginger and the syrup from the jar instead of sugar, which worked really well. I also replaced the butter with coconut oil which made a nice change. Thanks for the recipe!

    Reply
    • Helen says

      15 Aug 16 at 7:44 pm

      Hello, Jess. So happy to hear that you tried this and enjoyed it, and even made some successful substitutions! I must make this again soon – it’s my dad’s favourite!

      Reply
  5. Maz says

    23 Apr 15 at 3:53 pm

    These look fab! I’ve been given a jar of preserved ginger and wondered if I could use that instead of ground ginger. If so, I wonder how much?

    Reply
    • Helen says

      23 Apr 15 at 5:27 pm

      Hello, Maz! Ooh, now there’s a question! You can definitely use the preserved ginger instead of ground. Why not? It’s just for a hint of a gingery taste, after all, so if I were you I’d chop up finely and add one or two balls of the preserved ginger and see how you go with that. Let me know how you go!

      Reply
  6. laurasmess says

    30 May 14 at 7:22 am

    Argh, I STILL live in a flat with no garden! It drives me mad as I’ve attempted growing bits and pieces in pots but nothing has thrived as yet. These bars look beautiful. Even better with fresh-picked rhubarb in the mix! I’d be interested to know if you think there are any peculiar behaviours amongst Australians? You are right though, stereotypes aside, different countries do seem to have quite distinct behavioural differences xx

    Reply
    • Helen says

      30 May 14 at 8:58 am

      It’s actually a tease living here with my parents and their garden for a month, Laura, because I know that I’ll soon be back to a flat with no garden! My one and only attempt at growing something myself was a pot of mini tomatoes on my balcony in Greece, but they turned out really small and tough. So glad you like the bars. Hmmm … Australians … I’ll think about that more when I’m there again this time, but one thing I did wonder is why they think it’s weird to wear slippers when it’s cold! 🙂

      Reply
  7. Cindy @ Pick Fresh Foods says

    29 May 14 at 5:47 pm

    I love that you have been to same many countries Helen. I’m moved to different states within the US and too have found many differences. Most notably, when I lived in Eastern Florida everyone would ask my religion. They were obsessed with religion, particularly Baptist. That was hard to deal with because if you said anything other than Baptist they would want to talk your ear off about converting.
    Anyhow, I love that you picked your own rhubarb for this treat. It looks delicious!

    Reply
    • Helen says

      29 May 14 at 8:58 pm

      lol … that’s funny about the Florida baptists, Cindy! That must have got old pretty fast! I find it really fascinating that you have so many differences between states over there in the US. I’d love to do a big road trip one day to experience some of them for myself. So glad you like the rhubarb slices!

      Reply
  8. Judit + Corina @Wine Dine daily says

    29 May 14 at 8:03 am

    Helen, we have to join the rhubarb fan club too and your bars look amazing! Adore the combination of rhubarb and ginger. We feel the same way as you do about new and old places, and it is so interesting and rewarding to experience different cultures, languages and the best of all different cuisines! Hope you are having a wonderful week in beautiful England 🙂
    Cheers,
    J+C

    Reply
    • Helen says

      29 May 14 at 10:03 am

      Oh, please do join the rhubarb club, girls! I can imagine that there is a perfect wine to go with it! I really hope you are both having a beautiful week, too. 🙂

      Reply
  9. Marcie says

    29 May 14 at 2:44 am

    I’m visiting your site for the first time and you baked with one of my favorite ingredients! I love rhubarb, and have been baking a lot with it lately. I’ve only combined it with berries this far, and that needs to change — these look incredible! You’re so lucky you’ve gotten to love in so many different countries — I’ve been to Greece and England and would love to have stayed much longer!

    Reply
    • Helen says

      29 May 14 at 10:07 am

      I must have done that just for you, Marcie! I loved your post on the beautiful Mary Frances’ site (isn’t she sweet?) and am looking forward to hopping over to check out your site, too. Thanks so much for dropping by to say hi and so glad you like the rhubarb slices – I was really pleased with how they turned out.

      Reply
  10. Gintare @Gourmantine says

    29 May 14 at 12:22 am

    Ah, comparisons are inevitable when moving around, especially for the weather, and especially from warmer to more frizzling 🙂 My husband comes from Provence and I hear it every day 🙂

    Reply
    • Helen says

      29 May 14 at 10:09 am

      Haha … yes, I have to be careful that I don’t moan too much about the weather now that I’m here in England. It’s very tempting but I’m trying to follow my own advice and be positive!

      Reply
  11. Gayle @ Pumpkin 'N Spice says

    28 May 14 at 11:20 pm

    I’m so jealous that you get to pick rhubarb, Helen! Rhubarb is one of my favorite pies, yet I only seem to eat it every so often. And these slices look delicious! Now I have another recipe that I can use rhubarb for. Pinned!

    Reply
    • Helen says

      29 May 14 at 11:05 am

      Well, I think being able to pick anything at all from a garden or window box or whatever is amazing. I must try to make something else with that rhubarb before I leave my parents’ house. So glad you like this recipe, Gayle, and thanks so much for the pin!

      Reply
  12. Samina | The Cupcake Confession says

    28 May 14 at 5:34 pm

    OMG !!!! I am drooooooling !!!! These slices look incrediblyyyy tasty!!!!!! I have never eaten rhubarb before! We don’t get it here! 🙁 But like you said, I’m going to make these with berries! So So perfect!

    Reply
    • Helen says

      28 May 14 at 10:42 pm

      I think they’ll be fine made with berries, Samina. Actually, easier, because you won’t have to pre-cook the fruit. Let me know how you go if you do make them! 🙂

      Reply
  13. Joanne says

    28 May 14 at 3:36 pm

    Yay for looking on the bright side…and for rhubarb! I’m a bit of a rhubarb addict lately. These bars look awesome!

    Reply
    • Helen says

      28 May 14 at 10:45 pm

      So glad these bars have the approval of a rhubarb addict! 🙂

      Reply
  14. Melanie @ Carmel Moments says

    28 May 14 at 3:24 pm

    I definitely need to get me some rhubarb. My neighbor was just telling me that the local farmers market has it now. I need to get myself over there quickly. I’ve been seeing great recipes for rhubarb.
    These look fantastic!
    Hope you have a beautiful Wednesday!

    Reply
    • Helen says

      28 May 14 at 10:46 pm

      Yes, get yourself over to that market quick, before it goes out of season! Glad you like these, Melanie. 🙂

      Reply
  15. Karla says

    28 May 14 at 12:49 pm

    Helen I´m always happy to see a recipe with rhubarb in it! I have also a suburban garden here in Germany and every year I harvest about 6kg rhubarb. This year I´ve made already cakes, jam, muffins and chutney, but I still have rhubarb!! Had to freeze then. Thanks for sharing this recipe, it looks delicious 🙂

    Reply
    • Helen says

      28 May 14 at 10:47 pm

      I love the sound of rhubarb chutney, Karla. Maybe that’s what I should make with my dad’s remaining rhubarb! 🙂

      Reply
  16. Norma | Allspice and Nutmeg says

    28 May 14 at 12:36 pm

    Wow, I would love to be out there picking rhubarb too. I hope to get to try rhubarb sometime. These bars just might be my first try at rhubarb. I like the combination of ginger and rhubarb, it sounds so good.

    Reply
    • Helen says

      28 May 14 at 10:49 pm

      Yes, the ginger really does go very well with the rhubarb, Norma. I really hope you do get to try rhubarb soon and of course I would feel very honoured if you chose this rhubarb recipe first. 😉

      Reply
  17. Layla @ Brunch Time Baker says

    28 May 14 at 5:27 pm

    This is such a great idea! yummy and gluten free.

    Reply
    • Helen says

      28 May 14 at 10:42 pm

      Thanks, Layla. So happy you like them!

      Reply
  18. Lorraine @ Not Quite Nigella says

    28 May 14 at 9:03 am

    What bliss Helen! Freshly cut rhubarb no less. And you know I was similar when I left Australia to live in Japan. It was only after being away that I appreciated how great Australia is to live in.

    Reply
    • Helen says

      28 May 14 at 9:57 am

      Right at this moment though I’m not so sure … it has rained here for 3 days straight and no end in sight. Aaargh! So happy that you like the rhubarb slices! 🙂

      Reply
  19. Alyssa @ My Sequined Life says

    28 May 14 at 5:51 am

    A rhubarb patch…what a fantastic surprise! The first time I ate rhubarb I didn’t know what to expect, but ended up being completely blown away. Delicious! My boyfriend is crazy for rhubarb so I bet he would love this recipe. I bet I would, too!

    Reply
    • Helen says

      28 May 14 at 10:00 am

      Yes, it has such a unique flavour, doesn’t it? I pretty much pounced on that rhubarb patch after I saw it!
      So glad you like these, Alyssa!

      Reply
  20. Louisa [Living Lou] says

    28 May 14 at 2:45 am

    This recipe sounds so delicious and easy too (which is always a bonus when it comes to baking)! I especially love the combination of ginger and rhubarb.

    Also, just a tiny bit jealous of all the wonderful places you’ve lived!

    Reply
    • Helen says

      28 May 14 at 10:04 am

      A lot of people say that, Louisa. I don’t think I’ll ever get tired of travelling, but I am ready to settle somewhere now! I was pleasantly surprised by how well the ginger went with the rhubarb. So glad you like these slices!

      Reply
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