Rhubarb Crumble Oat Bars Portsoy Boat Festival Recipe Video

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while providing moisture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

almond extract

🥗Healthier: vanilla extract

💰Cheaper: imitation almond extract

Vanilla extract is more commonly available.

Add rhubarb to a large pan.

Squeeze in lemon juice and add half of the water.

Add honey and a pinch of salt, then stir.

Bring to a medium simmer and cook until softened with some texture left.

Mix corn flour with the remaining water in a separate bowl.

Once rhubarb is ready, add the corn flour mixture to the pan and cook for about a minute.

Add vanilla and remove from heat to cool.

In a food processor, combine wholemeal flour, plain flour, baking powder, and a pinch of salt, and pulse to combine.

Add sugar and butter, then pulse until breadcrumb-like consistency.

Add hamlin scottish porridge oats and pulse to break them down slightly while keeping some texture.

Pour mixture into a mixing bowl and add egg yolk and double cream, mixing until clumpy.

Add maple syrup and mix until thick.

Press three-quarters of the mixture into a greased baking tray and bake at 170°C for 15 minutes.

Let cool completely.

Spread cooled rhubarb mixture over the baked base.

Mix nuts into the remaining crumble mixture, sprinkle on top, and press down lightly.

Bake at 170°C for 30 minutes and let cool completely before slicing into bars.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens