One of my best friends - who is about to have a baby, as in any minute now - posted a recipe for me: Smitten Kitchen's Strawberry Rhubarb Crisp Bars. Her note - "these made me think of you minus the strawberry."
When I was at Whole Foods yesterday, there were five lonely stalks of rhubarb. They called my name. It was a sign. For the record, no, produce doesn't really talk to me...I'm not that crazy.
But I scooped up all of the rhubarb and made these for Jenn and her unborn baby. And because I can't follow a recipe to save my life, these are inspired by Smitten Kitchen's recipe...with lots of adaptations. Can't wait to see if he's a rhubarb lover in a couple of years.
- 2 C rolled oats
- 1 C flour (I used a white whole wheat flour) + 2 T flour (I used a quinoa flour because I was out of wheat)
- 1 C light brown sugar, lightly packed
- 1 T organic granulated sugar
- 1/4 t baking soda
- 1/4 t fleur de sel
- pinch of fennel pollen
- 12 T butter, melted + 1 T butter, softened
- 3 C rhubarb, trimmed and sliced
- zest from 1 lemon
- juice from 1 lemon
- 2 T ground almonds
- powdered sugar for garnish
Preheat the oven to 375 degrees F. Place the oats, 1 C flour, light brown sugar, baking soda, salt, and fennel pollen in a 9" x 13" baking dish.
Melt the butter and pour it into the baking dish. Use a fork to blend it together until clumps form. Press the base lightly into the pan.
In a large mixing bowl, stir together the rhubarb, 1 T softened butter, 1 T granulated sugar, 2 T quinoa flour, lemon zest, and lemon juice.
Spoon the rhubarb mixture over your crust. Sprinkle the ground almonds over the top. Bake for 35-40 minutes until the rhubarb is softened and the sauce bubbling around the edges.
Cool completely. Slice into squares. Sprinkle with powdered sugar before serving.