Oatmeal Rhubarb Bars

Recipe from More with Less: Whole Food Cooking Made Irresistibly Simple by Jodi Moreno, Roost Books, April 24, 2018.

By Jodi Moreno | @whatscookingoodlooking_

Rhubarb is one of my true loves, and these bars are just the best. Rhubarb is super-seasonal: Stock up and store it in a bag in the freezer (it keeps well frozen). If you can’t find rhubarb or it’s out of season, make this recipe with any sliced fruit or berries. Peaches, blueberries, or apples all make wonderful substitutes.

Makes 9 (3-inch) bars

Crust

1 cup oat flour

1 cup brown rice flour

½ cup maple syrup

½ cup extra-virgin olive oil

¼ teaspoon sea salt

Almond Rhubarb Filling

2 cups almond slivers

2 tablespoons oat flour

⅔ cup coconut palm sugar

½ cup extra-virgin olive oil

½ pound (6 large stalks) rhubarb, cut in half lengthwise 

Preheat oven to 350°F. Line a 9-inch-square baking pan with 2 pieces of parchment paper, going in different directions, enough to come up and over each side.

In a mixing bowl, add oat flour, brown rice flour, maple syrup, olive oil and salt and stir to combine. Transfer mixture to the parchment-lined pan and press evenly on all sides. Bake 10 minutes, then remove and allow to cool slightly.

Place the almonds on a baking sheet and toast in the oven for 5 to 10 minutes, until golden brown. Transfer to a food processor, adding the oat flour, sugar and olive oil. Pulse several times until you have a coarse but consistent mixture. Spread evenly on top of the crust. Arrange the rhubarb on top, any way you like. I usually trim the pieces to fit the dish and piece them together like a puzzle.

Return the pan to the oven. Bake for another 30 to 35 minutes, until the rhubarb is soft and cooked through. Let the pan cool for at least 15 minutes before removing the bars. Once cooled, lift the parchment out of the pan and transfer to a flat surface to cut the bars into squares. Serve warm, or transfer to an airtight container. The bars will keep for several days, covered, on the countertop. 

---