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.
4full-size ‘stalks’ fresh rhubarbchopped into 1-cm pieces
For the oaty mixture
3 1/2tablespoonsclear honey
2 1/2cupsgluten-free rolled oats*
custardice cream or cream, to serve (optional)
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.
*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.