It’s rhubarb season, ladies and gents! Yay! That’s what I call another great excuse for a baking session. Do I have better things to do? My heart always says: “of course not!” and my brain often counters with “Sarah, you need to hit the books!”. In this case, heart trumps brain! What’s wrong? I’m being productive; I’m baking and the fruits of my labor taste awesome. Relax!
Recently, I made my very first batch of blueberry rhubarb oat bars from scratch, meaning that I made my own blueberry rhubarb compote – amaazing! The lemon juice and -zest in the compote skyrocket the fresh, spring-like taste of these oat bars. Eating these sweeties makes me forget that it is constantly raining at the moment. My taste buds scream “it’s finally spring time and it tastes heavenly”. So, let’s all celebrate spring with these ultra fruity blueberry rhubarb oat bars. Smile! 🙂
Health Check: Rhubarb is a superfood that is loaded with vitamins, minerals, organic compounds and other essential nutrients, which, for instance, help lower the risk of osteoporosis, heart disease and Alzheimer’s. One cup of rhubarb provides the body with 105 mg of calcium, which is about 10 % of an average adults daily calcium requirement – sweet!
Blueberry Rhubarb Compote
- 2 3/4 cups diced rhubarb
- 1 1/4 cups frozen or fresh blueberries
- 2 tablespoons brown sugar
- 1/4 cup + 2 tablespoons pure maple syrup
- zest + juice of 1 lemon
- 2 1/2 teaspoons arrowroot or cornstarch – I used arrowroot!
- Add rhubarb, blueberries, sugar, maple syrup, lemon zest and juice to a medium-sized saucepan over medium heat.
- Bring mixture to a boil and then lower heat to medium temperature.
- Let the fruity mixture simmer, stir occasionally for about 10 minutes, until rhubarb and berries break down and thicken.
- Add arrowroot and stir until the starch is completely dissolved.
- Cook mixture for another 3 minutes.
- Remove from heat and let the mixture cool off for roughly 15 minutes.
- 1 cup rolled oats
- 1 cup light spelt flour
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup applesauce, canola oil or vegan margarine – I used applesauce!
- 1/4 cup pure maple syrup
- 1 1/4 cups blueberry rhubarb compote
- Preheat the oven to 180 °C.
- Lightly grease 8×8 baking pan; line pan with parchment paper; and then lightly grease again.
- In a large mixing bowl, whisk all the dry ingredients until they are well-distrubited.
- In a small mixing bowl, stir applesauce and maple syrup until well-combined
- Add wet mixture to the dry mixture and then mix until all ingredients are well-incorporated.
- Transfer roughly 2/3 of the oat mixture into the prepared baking pan. Using your fingers or a large spatula press down the batter tightly and evenly.
- Bake for approximately 10 minutes, until the top is lightly browned.
- Remove pan from oven and let cool for roughly 10 minutes.
- Once cooled, top with 1 1/4 cups of blueberry rhubarb compote. Spread compote evenly using a spatula or knife; thereby making sure to keep some space between the edge and the compote to prevent it from burning.
- Sprinkle the top with the remaining oat mixture.
- Bake for additional 25 minutes or until the topping is lightly browned.
- Remove from oven and set pan aside for cooling. Allow to fully cool in pan before cutting into bars.
- Refrigerate pan, as the bars taste best when served chilled.
Suggested Kitchen Soundtrack
Nutritional Information Source: http://www.livestrong.com/article/403208-the-health-benefits-of-rhubarb/