This springtime twist on classic date squares features a tangy-sweet pink rhubarb filling. 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.
- Prep time 25 minutes
- Total time 4 hours
Ingredients
Rhubarb Filling:
Method
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.
Nutritional facts Per square: about
- Fibre 2 g
- Sodium 7 mg
- Sugars 23 g
- Protein 3 g
- Calories 227.0
- Total fat 9 g
- Potassium 201 mg
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 36 g
%RDI
- Iron 7.0
- Calcium 5.0
- Vitamin A 7.0
- Vitamin C 10.0
