Rhubarb is grown on the farm & arrives in early spring, it is a great source of vitamin K1 which is important for blood clotting & bone health. Rhubarb is rich in antioxidants, which have anti-bacterial & anti-inflammatory properties which help protect you from many health related issues such as heart disease.
INGREDIENTS:
Filling:
256g Fresh Diced Rhubarb
1 tbsp Water
3 tbsp Caster Sugar
1/4 tsp Cinnamon
1/2 tsp Vanilla Extract
A Pinch Nutmeg
Crumble:
256g Plain Flour
128g Rolled Oats
128g Light Brown Sugar
128g Salted Butter cut into pieces
32g Desiccated Coconut
Makes:
16 Squares
Filling:
In a saucepan over a medium heat, combine all of the ingredients & bring to the boil. Reduce to a low heat & simmer until the rhubarb is tender then set aside to cool.
Crumble:
Step 1: Pre-heat the oven to 180°c, grease a 8 x 8 inch baking tray.
Step 2: In a large mixing bowl combine all of the dry ingredients, then add the butter & work into the dry mixture until it looks like large bread crumbs. Set aside 128g for the topping.
Step 3: Press the remaining mixture into the greased baking tray.
Step 4: Evenly spread the cooled rhubarb filling over the pressed down crumble mix. Then use the set aside topping to finish. Bake for 40-45 minutes or until slightly brown.
Leave to completely cool & cut into squares.
Either eat on their own or serve with whipped cream or ice cream.