It’s almost Canada Day, and the local strawberries are still (unseasonably) weeks away.
But there’s always rhubarb.
Roasting the rhubarb before it’s added helps get rid of any extra moisture and concentrates the flavor.
These will do just fine until the strawberries arrive.
- 6 cups chopped rhubarb
- 1/4 cup sugar
- 2/3 cup brown sugar
- 1 teaspoon ginger
- 1/2 cup butter cut in small cubes
- 1/4 cup olive oil
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 400 degrees F.
Line a cookie sheet with parchment paper.
Mix rhubarb with the 1/4 cup sugar and spread on cookie sheet. Roast in preheated oven until soft and fragrant - about 20 minutes.
Remove from oven and reduce temperature to 350 degrees F. Let cool slightly and mix in the 2/3 cup brown sugar and ginger.
While rhubarb is cooking, mix oats, flour, 1/2 cup brown sugar, baking soda and salt in medium bowl.
Toss butter in oat mixture and sprinkle olive oil over. Cut in with pastry blender or two knives until mixture is crumbly.
Spread 2/3 of oatmeal mixture into bottom of greased 8x8-inch baking pan.
Spread rhubarb over and top with remaining oatmeal mixture. Press down gently and bake for 20-25 minutes or until lightly browned.
Remove from oven and let cool in pan. Cut into squares and serve.