Bright pink forced rhubarb chunks are tossed with orange juice and sandwiched in between a crisp and chewy oat base and nutty crumble top - these orange and rhubarb bars are a delicious mix up from your usual breakfast or snack and they’re going to transform your morning!
FODMAPs weren’t detected in rhubarb, making it a brilliant and nutritious ingredient to include in recipes for those with a sensitive gut. You can also make this vegan and dairy free if you use coconut oil instead of butter.
Ingredients150g unsalted butter, plus extra for greasing the tin
200g gluten free rolled oats
90g gluten free plain flour
1/2 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
150g light brown sugar, divided
400g forced rhubarb
Zest and juice of ½ an orange
50g walnuts, roughly chopped
Heat the oven to 190C/170C fan and grease and line a 20cm by 30cm tin with baking paper.
Put the butter into a medium saucepan and place over a medium-low heat. When the butter has melted, remove the pan from the heat and add in the oats, plain flour, baking powder, ginger, salt and 125g of the sugar. Stir thoroughly to combine.
Press three quarters of the oat mixture into the tray, pressing down with your hands until compact and leave the rest to one side for the topping.
Trim the ends off of the rhubarb and chop into 1cm chunks. Add to a bowl, along with the zest and juice of ½ an orange and 25g brown sugar. Stir to combine.
Spoon the rhubarb over the oat base, shuffling into a single layer. Sprinkle the remaining oat mix over the rhubarb, followed by the walnuts.
Bake for 45 minutes, or until the oats are golden, the rhubarb is soft and the base crisp. Allow to cool to room temperature before slicing into 16 pieces. For the neatest bars, chill in the fridge until firm first.
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