Simplicity is a prerequisite for reliability. ~Edsger Dijkstra
It’s almost Canada Day, and the local strawberries are still (unseasonably) weeks away.
But there’s always rhubarb.
Simple.
Reliable.
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.
Rhubarb Ginger Oatmeal Bars
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
These bars are perfect for people who don't like their sweets too sweet, but will still appeal to those who like their sugar.
Ingredients
- 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
Instructions
-
Preheat oven to 400 degrees F.
-
Line a cookie sheet with parchment paper.
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Mix rhubarb with the 1/4 cup sugar and spread on cookie sheet. Roast in preheated oven until soft and fragrant - about 20 minutes.
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Remove from oven and reduce temperature to 350 degrees F. Let cool slightly and mix in the 2/3 cup brown sugar and ginger.
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While rhubarb is cooking, mix oats, flour, 1/2 cup brown sugar, baking soda and salt in medium bowl.
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Toss butter in oat mixture and sprinkle olive oil over. Cut in with pastry blender or two knives until mixture is crumbly.
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Spread 2/3 of oatmeal mixture into bottom of greased 8x8-inch baking pan.
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Spread rhubarb over and top with remaining oatmeal mixture. Press down gently and bake for 20-25 minutes or until lightly browned.
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Remove from oven and let cool in pan. Cut into squares and serve.
Can I do this with frozen rhubarb? and suggestions for using it?
Hi- you could make this recipe with frozen rhubarb, but roasting it wouldn’t work. To use frozen, thaw the rhubarb and drain it well. 3 cups of rhubarb will be enough. Mix it with the white and brown sugar and add some thickener – 1 tablespoon of minute tapioca, or 1/2 tablespoon of cornstarch or flour. Then continue with the recipe.
You can use frozen rhubarb in jam, and in chutney (there’s a recipe on this blog). I use it in fruit and berry crisps. If the frozen pieces aren’t clumped together I add it without thawing, but will add a bit of extra thickener to the fruit as the rhubarb releases a lot of liquid. If it has frozen in a clump, I thaw it and drain it before adding to the crisp.
I hope that is helpful 🙂 Thanks for stopping by!