Oaty Rhubarb & Ginger Squares
Makes 12 generous squares
Ready in 1 hour (30 mins prep)
Over the past couple of weeks, we have had an abundance of rhubarb growing in the garden and, to make sure that none of it goes to waste, I’m busy in the kitchen creating a selection of seasonal recipes that celebrate rhubarb! First up are these rather lovely Rhubarb and Ginger Squares, simply irresistible with an afternoon cup of tea.
Encased between a chewy oaty base and golden crumble topping with sweet stem ginger and soft almonds, is a delightful rhubarb compote that’s just the right level of tartness. These squares are also super easy to make vegan, simply swapping the honey for maple syrup or even coconut sugar.
They would make tasty alternative to a traditional crumble with hot custard for dessert and are also Josh’s new favourite breakfast with Greek yoghurt and honey!
Keep an eye out for more rhubarb inspired sweet treats coming from Lulu’s Home Kitchen soon.
For the rhubarb:
400-450g rhubarb stalks, chopped into 2cm chunks
1 tbsp honey
For the oaty squares:
250g porridge oats
125g ground almonds
100g vegan spread (I use Vitalite)
2 tbsp stem ginger slices
1 tsp ground ginger
1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
- Preheat the oven to 190C/170C fan and line a 11 x 7 x 1.5 inch baking tin with baking parchment.
- Chop the rhubarb stalks into 2cm slices, then add to a saucepan along with 1 tablespoon of honey and 2 tablespoons of water. Simmer over a medium heat for 10-12 minutes until the rhubarb has softened but you still have some nice chunky pieces in there. Set aside.
- To make the crumble mix, begin by combining the honey, very softened vegan butter and vanilla extract in a mixing bowl.
- In a separate bowl mix together the dry ingredients (porridge oats, ground almonds and ground ginger), then combine with the wet mixture until you have a crumble like texture. At this point add the stem ginger* and mix until evenly spread throughout the topping.
- Pour around 2/3 of the oaty mixture into the baking tin and spread it over the base, pressing down with the back of a spoon until smooth and compact.
- Spread the rhubarb compote mixture evenly over the oaty base and then sprinkle the remaining crumble mixture on top, acting as a chunky crumbly topping.
- Bake in the oven for approximately 25-30 minutes until the oats are golden brown in colour. Allow to cool in the tray before slicing.
*If using pre-sliced stem ginger from a jar with syrup like I did, drain off the majority of the syrup first so that you are measuring 2 tablespoons of largely ginger slices. Adding a little syrup to the oaty mix is fine, but too much will affect the sweetness of the squares.