In my experience it’s hard, when you visit or live in different places, not to compare things like the weather, the food and the people and their ways of doing things with what you’re used to.
I remember when I first went to live in Greece, for instance, wondering why strangers didn’t find it rude to stare or ask you how much you earned or whether you were married or not. In Spain I wondered how people stayed up all night long (children included) at some fiesta or other, how the Thais smiled and stayed calm even when they couldn’t possibly be happy and how the French could sit for hours over dinner while intelligently discussing politics or current affairs (and yes, without seemingly putting on any weight). All clichés, in a way, but no less true.
Above all, though, I’ve always tried (but sometimes failed) to appreciate first the good things about a place, and enjoy them while I’m there. When I move on, I then try not to bemoan the loss of the things I loved in that place too much, and instead focus on what’s good and exciting about the new place I find myself in. (Just as I didn’t moan at all about England’s changeable weather not particularly helping my photography in my last post. Oh no, not even the tiniest little bit. ;- )
So please humour me by allowing me to tell you something that I’m enjoying about the place that I happen to be in right now. At the moment we’re staying with my parents who have a lovely suburban garden with a greenhouse full of tomatoes and … a rhubarb patch! During all those years I was living in Greece, maybe I wasn’t looking hard enough but I didn’t see a single stick of rhubarb. So when I heard my dad ‘grumble’ the other day that the rhubarb was getting too big, my ears pricked up. Well, what a shame. Someone needed to pick some of the rhubarb and make something with it. I wonder who might like to do that. ‘Oh, I’ll make something if you like,’ I said, as nonchalantly as I could.
So that’s how these rhubarb & ginger oaty slices came into being. I remember seeing something a little similar made with raspberries, and 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 something that was a kind of cross between a rhubarb crumble and a rhubarb flapjack. And I think I actually got it about right first time.
These oaty slices were insanely easy to make. After picking some rhubarb (yes, I did say after picking it! You can’t imagine how satisfying that was after living in a flat with no garden for years), chopping off the leaves and cutting it into pieces, I took a moment to take in the unique and beautiful scent of the freshly cut fruit (which so reminded me of dipping raw rhubarb sticks into sugar as a child!) then cooked it for about ten minutes with a little brown sugar. To make my oat mixture I melted a little butter and brown sugar and plenty of honey together before adding oats, ground almonds and ground ginger. Finally I assembled everything by pressing two thirds of the oat mixture into the bottom of a baking tray, spreading the cooked-down rhubarb on top, and sprinking the rest of the oat mixture on top of that. Then into the oven it went.
The finished result was, as I said, just what I’d been aiming for; 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.
I shared this dessert with my family, of course, but I’ll let you into a secret. I’ve shown it served with a ball of ice cream in the picture below, but we actually ate our oaty slices with custard, a hot creamy vanilla sauce that may well not be very well known in your country (if you ever get a chance to try it, though, please do, as it’s delicious). Don’t worry, though. For ‘testing’ purposes, my mum and I also sampled the slice I photographed with ice cream, and that was scrumptious, too. Finally, my dad took the last of the slices to work with him two days later and declared that they were just as delicious cold and on their own. So, enjoy these warm or cold with ice cream, cream or custard or just by themselves. Both myself and my family assure you that they are very tasty devoured any of these ways!
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. Please let me know how they turn out if you do try that.
OK, so here’s the recipe. Enjoy!
Rhubarb & ginger oaty slices (gluten-free)
Ingredients (UK/Australia? Click below for grams/ml)
For the rhubarb
- 4 full-size ‘stalks’ fresh rhubarb chopped into 1-cm pieces
- 2 tablespoons brown sugar
For the oaty mixture
- 2/3 stick of butter
- 1/4 cup brown sugar
- 3 1/2 tablespoons clear honey
- 2 1/2 cups gluten-free rolled oats
- 1 cup ground almonds
- 1 teaspoon ground ginger
- custard ice cream or cream, to serve (optional)
Instructions
- Pre-heat the oven to 410F/210C and line a 7 by 10 inch baking tray (or an 8 by 8 inch square 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.
with baking paper.Notes
Nutrition
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Rhubarb & ginger oaty slices (gluten-free)
Ingredients (UK/Australia? Click below for 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 ground almonds
- 1 teaspoon ground ginger
- custard ice cream or cream, to serve (optional)
Instructions
- Pre-heat the oven to 410F/210C and line a 7 by 10 inch baking tray (or an 8 by 8 inch square 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.
Melissa says
By “ground almonds” do you mean coarse ground or almond flour?
Helen says
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!
Rosemary says
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
Helen says
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!
Ciara says
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 😊
Helen says
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! 🙂
Jess says
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!
Helen says
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!
Maz says
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?
Helen says
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!
laurasmess says
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
Helen says
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! 🙂
Cindy @ Pick Fresh Foods says
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!
Helen says
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!
Judit + Corina @Wine Dine daily says
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
Helen says
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. 🙂
Marcie says
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!
Helen says
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.
Gintare @Gourmantine says
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 🙂
Helen says
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!
Gayle @ Pumpkin 'N Spice says
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!
Helen says
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!
Samina | The Cupcake Confession says
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!
Helen says
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! 🙂
Joanne says
Yay for looking on the bright side…and for rhubarb! I’m a bit of a rhubarb addict lately. These bars look awesome!
Helen says
So glad these bars have the approval of a rhubarb addict! 🙂
Melanie @ Carmel Moments says
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!
Helen says
Yes, get yourself over to that market quick, before it goes out of season! Glad you like these, Melanie. 🙂
Karla says
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 🙂
Helen says
I love the sound of rhubarb chutney, Karla. Maybe that’s what I should make with my dad’s remaining rhubarb! 🙂
Norma | Allspice and Nutmeg says
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.
Helen says
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. 😉
Layla @ Brunch Time Baker says
This is such a great idea! yummy and gluten free.
Helen says
Thanks, Layla. So happy you like them!
Lorraine @ Not Quite Nigella says
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.
Helen says
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! 🙂
Alyssa @ My Sequined Life says
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!
Helen says
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!
Louisa [Living Lou] says
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!
Helen says
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!