Rhubarb and Blackberry Oat Slices

#MyCookBook
Delicious addition in a lunchbox or served warm with cream, icecream, or our favourite, custard.
Rhubarb and Blackberry Oat Slices
#MyCookBook
Delicious addition in a lunchbox or served warm with cream, icecream, or our favourite, custard.
Steps
- 1
Cut rhubarb stalks into 1 inch pieces and place onto a suitable oven proof dish. Sprinkle over 30g of sugar and place into a preheated oven for 10-15 minutes at 180C until the rhubarb is softened but still has form.
- 2
In the meantime, mix together oats and ground almonds in a large bowl and set aside.
- 3
Melt butter, sugar, and honey in a pan or microwave. Do not allow it to burn. Add vanilla extract then pour over the oat mixture. Stir thoroughly to combine.
- 4
Using 3/4 of the oat mixture, press firmly onto the bottom of a 20x20cm lined baking tray. Set aside.
- 5
Once the rhubarb is cooked. Spoon over the oat mixture. Add blackberries. Then spoon over remaining oat mixture. Level gently with the back of a spoon.
- 6
Place into the oven and bake for 20-30 minutes until the top has become golden and the sides have begun to pull away from the side of the tray.
- 7
Cool before removing from tray. Serve warm or cold.
- 8
Will keep well in an airtight container for a few days or in the fridge.
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