fitlife 
Here is another delicious rhubarb recipe for those of you lucky enough to obtain fresh or frozen rhubarb! It’s still rhubarb season here and, if you haven’t already noticed, I love rhubarb.
I adapted this recipe from several different oat bar recipes, using what I thought were the best parts of each. Mine has a delicious, crumbly oat crust and topping and is filled with a thickened rhubarb and strawberry compote. Chopped almonds are added to the oat mixture to give the oats a delightful crunch.
The oat ‘crust’ and topping are so tasty and you could any
filling you prefer such as blueberries, just strawberries, raspberries –
or even a jar of preserves or canned pie filling.
Best of course the day they are made, but I kept them in the
refrigerator overnight and they were still delicious the second and even
third day after allowing them to come to room temperature.
These squares would be perfect to bring to a picnic or summer pot luck
buffet! They can be eaten with your fingers so no need for a fork.
Can you believe it’s officially summer next week? I can’t believe the first two week of June are almost over. Whoa!
Makes
16
For Rhubarb-Strawberry
Filling:
1-1/2 cups diced rhubarb (you
may use frozen rhubarb in this recipe)
3/4 cup diced strawberries
3/4 brown sugar, packed
3 tablespoons water
1 teaspoon lemon juice
5
teaspoons cornstarch mixed with 1 tablespoon of water to make a slurry
For
Oat Crust and Topping Mixture:
3/4 cup old-fashioned oats
3/4 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/4 teaspoons salt
1/4 teaspoon baking soda
1/2 cup finely chopped
almonds
8
tablespoons (1 stick) butter, cut into small pieces (diced)
Tip: To finely ‘chop’
almonds, place them in a plastic zipper bag and crush them with a large, flat
object such as a meat mallet.
Line
an 8 or 9 inch square baking pan with parchment paper. Cut 2, 8 x 16 inch
pieces of parchment paper and press to fit pan, leaving an overhang on both
sides to use and handles for lifting (or you may use a non-stick spray).
To
make the Rhubarb-Strawberry Filling:
Combine
the rhubarb, strawberries, brown sugar, water and lemon juice in a large
saucepan. Bring to a boil and then reduce heat to medium. Cook for
about 5 minutes, stirring, until rhubarb is tender. Add the cornstarch/water
mixture to the rhubarb-strawberry mixture and cook while stirring for about 2 more
minutes or until nicely thickened. Remove from heat and set aside.
Preheat oven to 350F
Combine
the oats, flour, sugars, chopped almonds, salt and baking soda in a large bowl
and stir to combine. Add the diced butter and mix into the oats mixture
with your fingers until entire mixture is crumbly and well blended.
Press
half of the oat mixture into prepared pan. Top with rhubarb-strawberry
mixture. Sprinkle the rest of the oat mixture over the top and press down
lightly.
Bake for 30-35 minutes or
until golden brown. Cool completely and remove from pan with parchment
‘handles’ and cut into squares (cut in half, then in half again on each side).
Or ,cut squares in pan and remove individually.
