Rhubarb Crumble Squares

Inspired by a crumble but really also nothing like a crumble.

Did you know the leaves of the rhubarb plant are poisonous? Did you also know that botanically rhubarb is a vegetable but generally treated like a fruit in the kitchen. Rhubarb typically has two crops yearly. The first is forced rhubarb, which springs up earlier in the year and is grown in dark conditions - usually under pots. This forced rhubarb is generally more delicate in flavour and more tender than the second crop. This second crop that most of us more commonly know, is not grown in the dark and arrives later in the spring, with a more robust texture and flavour than the forced rhubarb. Both of these crops are much too tart to be consumed raw and therefore will require plenty of sugar during the cooking process.

Serves 8

Ingredients:

500g rhubarb

100g sugar

1tbsp chia seeds

160g oats

140g ground almonds

150g nut butter

100g honey

Method:

1). Firstly, preheat the oven to 180C.

2). Next, make the rhubarb compote by cutting into 2cm pieces. Place into a saucepan with the sugar and 50ml of water. Cover with a lid and cook over a medium heat for approx. 20 minutes, until the rhubarb has broken down and there is little liquid left. Once finished, add the chia seeds - this will cause the rhubarb to thicken slightly.

3). Next place the nut butter, honey and 2tbsp. water into a saucepan and melt until runny.

4). Mix the oats and ground almonds into this.

5). Take 2/3 of this mixture and press firmly into an ovenproof dish.

6). Next spread over the rhubarb mixture and then finally crumble over the remaining oat mixture.

7). Place into the oven for 15-20 minutes or until golden brown.

8). Leave to cool and then cut into squares.

9). Enjoy with some yogurt!

Nutritional Composition (per serving):

Energy (kcal): 424

Fat (g): 22

Saturates (g): 1.9

Carbohydrates (g): 39

Sugars (g): 25

Protein (g): 12

The Sports Chef