It’s spring which means rhubarb is in season at the Market! This recipe comes from the Canadian Living Test Kitchen. It’s a take on the classic date square but just with a tangy twist! They say to look for fresh stalks of rhubarb that are firm and have the most vibrant colour, but discard the inedible leaves before cooking. If fresh rhubarb is unavailable, measure the same amount of frozen rhubarb, then thaw and drain.
Source: https://www.canadianliving.com/food/baking-and-desserts/recipe/rhubarb-almond-crumble-squares
| Prep Time |
| 25minutes |
| Prep Time |
| 25minutes |
Ingredients
- 1 1/2 cup quick-cooking rolled oats not instant
- 2/3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 tsp cinnamon
- 1 pinch salt
- 2/3 cup cold unsalted butter cubed
- 3 tbsp sliced almonds
- Rhubarb Filling
- 6 cups fresh rhubarb chopped
- 3/4 cup granulated sugar
- 1 tsp grated orange zest
- 1/3 cup orange juice
- 1 tbsp all-purpose flour
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Rhubarb Filling: In large saucepan, bring rhubarb, sugar, orange zest, orange juice and flour to boil. Reduce heat to medium; cook, stirring occasionally, until reduced to 1-3/4 cups and space remains when spoon is drawn through, about 20 minutes. Let cool slightly.
- Meanwhile, whisk together rolled oats, flour, granulated sugar, brown sugar, cinnamon and salt; with fingers or pastry blender, blend in butter until crumbly. Press two-thirds evenly into 9-inch (2.5 L) square cake pan. Bake in 350°F (180°C) oven until golden brown, about 20 minutes. Let cool in pan on rack for 5 minutes.
- Spread rhubarb filling over base. Toss remaining oat mixture with almonds, gently pressing into small clumps; sprinkle over rhubarb mixture. Bake in 350?F (180?C) oven until crumble is golden, about 40 minutes. Let cool completely in pan on rack before cutting into squares.
- Makes 16 squares.
- Source: https://www.canadianliving.com/food/baking-and-desserts/recipe/rhubarb-almond-crumble-squares
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