For a girl who doesn’t love sweets, these Rhubarb and Raspberry Oat Squares slayed me. I could not walk through the kitchen without stealing a bite of two…they are that good! Growing up, fruit squares were one of my favorite desserts but my mom made them, as most people did, with canned pie filling…cherry and blueberry were my jam, literally! On a mission to re-create one of my favorite childhood sweets, I stumbled upon rhubarb at the market and was instantly inspired. Oh, and this post is really two recipes in one because the rhubarb and raspberry compote is a stand-alone winner! So much so that I created a quinoa breakfast porridge using the leftovers–recipe coming to you tomorrow so stop back!Rhubarb! What the heck is it, right? While most Americans refer to rhubarb as a fruit it is, in fact, a a vegetable. The edible, tart stems (imagine a large, red stalk of celery) are rich in fiber as well as immune boosting vitamin C and vitamin A. While you can eat it alone, the tart flavor is often cut by pairing this vegetable with something a bit sweet. I opted for frozen raspberries (fresh are still a bit to expensive!), some orange juice and zest and a touch of maple. Yes, I am desperately holding onto the last few weeks that oranges are in season and zest my little heart away!
The compote is divine! Slather it onto toast, add a dollop to your yogurt, ricotta or oatmeal. Spoon it right into your mouth even. Swoon.
Raspberry Rhubarb Compote
3 cups of diced rhubarb (3-4 pieces)
1/3 cup water
1 1/2 cup frozen (or fresh) raspberries
1/4 cup real maple syrup
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon orange zest
For the compote, combine rhubarb, water, raspberries, lemon juice and zest and orange zest a in a saucepan over medium heat. Bring to a hard boil, then turn the heat to medium and simmer for 10 minutes. Remove from heat and let cool for 15 minutes.
- 2 cups gluten free rolled oats (I used instant)
- 1 cup almond flour (or other nut flour)
- 1/3 cup real maple syrup
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup melted coconut oil or grass-fed pastured butter
- 1 1/2 cups rhubarb compote
- Meanwhile preheat oven to 350 degrees. In a large mixing bowl, whisk together almond flour, oats, maple, baking powder, sea salt, cinnamon and ginger. Stir in butter or oil. Using the back of a spatula or spoon, pack 1 1/2 cups of oat mixture into a well greased 8×8 baking pan. Bake for 10 minutes, until crust is fragrant and lightly browned. Remove from oven and let cool for 10 minutes.
- Top with 1 1/4 cups of rhubarb compote, then sprinkle the top with the rest of the oat mixture. Bake for additional 30 minutes, or until topping is browned. Set aside to cool and then refrigerate to set.