Gotta love a low maintenance herbaceous perennial! THESE Rhubarb Oat Crumble Squares – BIG fan of their tart and slightly sweet side. Rhubarb is, and continues to be, in FULL bloom in my yard. I love it! It didn’t take much to introduce this crumbly duo…oats, meet freshly stewed rhubarb.
Don’t know what to do with ALL of that rhubarb!? Give these Rhubarb Oat Crumble Squares a try!…not too sweet, slightly tart, and perfectly tender. Yum.
- 4&1/2 cups fresh rhubarb, roughly chopped
- juice of 1/2 lemon
- 1/3 cup pure maple syrup
- 2 tbsp arrowroot powder
- 3 cups oats *gluten free – blend 2cups into a flour using a high speed blender
- 1 cup light spelt flour
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 tsp ground cardamon
- 1/2 cup coconut palm sugar
- 1/3 cup coconut oil
- 1/4 cup cashew butter or sunflower seed butter
- 1/3 cup unsweetened apple sauce
- 1 tsp pure vanilla
- ground turmeric *optional
Place all of the ingredients into a pot over med./low heat. Bring to a gentle boil, then turn to a simmer and cook for about 20mins, or until most of the rhubarb juice has cooked off.
Remove from heat and whisk in the arrowroot powder until dissolved. Set aside.
Preheat the oven to 350*F.
Line a 9x9inch pan with parchment paper. Set aside.
In a large bowl, add the oats, oat flour + spelt flour, baking powder, salt, and cardamon. Stir to combine.
Add the coconut oil and cashew/seed butter to a small pot. Place over low heat just until melted – stir often. Remove from heat and add the sugar, apple sauce, and vanilla. Stir well.
Make a well in the centre of the flour mixture and pour in the coconut oil mixture. Fold until combined. *The mixture should be crumbly, but not dry. If dry, add little by little more cashew/seed butter.
Set about 1&1/2cups of the crumble off to the side.
Add the remaining crumble to the prepared pan. Evenly distribute and press down firmly on the crumble so a layer covers the base of the pan. Use a fork to poke a few holes over the top to allow air to escape while baking.
Place in the oven, middle rack, and bake for about 10-12mins or until lightly golden-brown around the edges.
Remove from the oven and add 2-2&1/2cups of the prepared rhubarb filling. Spread out evenly over the crust. Top with the remaining crumble, dust with ground turmeric, and place back in the oven for another 15-17mins, or until the crumble is lightly golden-brown.
Remove from the oven and allow to completely cool. Pull the parchment paper up evenly to remove the squares from the pan. Cut into desired sized pieces and serve.
Keep refrigerated in an airtight container. Good for 5-7days.