Monday 21 July 2008

Rhubarb Crumble Oat Bar

This is one for transporting the comfort of rhubarb crumble, without gooping up the inside of your transportation device, be it handbag, rucksack or humble pocket. I plan to make some adjustments with the change of season to make it a more storecupboard, chewy-bits muesli bar, but in the meantime, I can't say I'm too disappointed with eating a firm rhubarb crumble bar.

Preheat the oven at 175 degrees.

Stew your fruit for 5 minutes:
  • 450g rhubarb, chopped into 1cm pieces
  • 400g strawberries, halved (this is a great way of using up ones that are too ripe to enjoy on their own)
  • 1/2 cup honey
  • 1/2 cup water

Drain the fruit from the juices (reserving the latter to use as cordial in some delicious impromptu cocktail). Set aside.

Mix together the dry ingredients:
  • 1/2 cup chopped nuts (walnuts were very tasty)
  • 1 1/2 cup oats
  • 1/4 tsp salt
  • 1 1/2 cup flour (spelt worked well)

Then mix in the wet:

  • 1/2 cup vegetable oil (I like an olivey flavours, but use rapeseed if you don't)
  • 1/4 cup honey
  • few drops of vanilla essence

Compact half of this crumby mixture into the bottom of an oblong pan and bake for 20 minutes.

Add a good layer of stewed fruit, then sprinkle remaining mixture evenly over the top. Once distributed fairly, press down a little with the back of a spoon, then bake for a further 20 minutes, or until golden on top.

Have a little patience, and allow the crumble to cool in the pan for at least 10 minutes. Turn it out and cut into bar- shapes. I found a pizza cutter did the trick perfectly. Good eating!