Saturday, October 27, 2012
ONE SWEET WAY TO USE UP SOME OF YOUR RHUBARB SUPPLY
This post is going to be a quickie, as I'm belatedly making the components tonight for a lasagna to bring to our friends' house where we're going to lunch tomorrow. I also decided to make this recipe with frozen rhubarb (the first year we've grown any) to bring for dessert, so I thought I'd share it with you. I developed them back in 2007 for my old newsletter, the Vegan Feast. These whole grain bars are easy to make, easy to store and easy to transport, so they're an excellent choice for taking along to a potluck or shared meal. Though scrumptious any time of the year, these bars are a perfect fall dessert-- delicious hot or cold with vanilla vegan ice cream (like my Vegan French Vanilla Ice Cream) or whipped topping (here's my Almond Cream Whipped Topping). I think you'll like them!
BRYANNA'S RHUBARB/ORANGE OAT BARS
Makes 9 bars
CRUST AND TOPPING:
1 cup whole wheat pastry flour
1 cup rolled (old-fashioned) oatmeal
2/3 cup chopped walnuts, pecans or other nuts of choice
2/3 cup packed brown sugar
3/4 tsp salt
1/2 cup cold vegan butter (such as my homemade palm oil-free Buttah), cut into small pieces
3 Tbs organic corn syrup, agave nectar, or brown rice syrup
3 cups diced rhubarb
2/3 cup light granulated organic sugar
2 Tbs orange juice concentrate
2 Tbs water mixed with:
4 tsp cornstarch
grated zest from 1/2 a large organic orange
3/4 tsp pure vanilla extract
Preheat the oven to 350°F. Oil a 9-inch square baking pan.
Combine the flour, oats, nuts, brown sugar, and salt in a medium bowl. Add the vegan butter and drizzle in the syrup. Mix until crumble, using your fingers. Pat half the mixture into the bottom of the prepared pan. Set aside the rest.
Combine the rhubarb, sugar, and the orange juice concentrate and water mixed with the cornstarch in a medium saucepan. Bring to a boil, and then lower the heat to medium and cook, stirring, until the mixture is thickened. Pour it into a bowl to allow it to cool slightly, and add the orange zest and vanilla. Spread this Filling evenly over the crust in the pan.
Sprinkle the remaining crumbled mixture over the rhubarb mixture evenly. Press down slightly.
Bake for 30 minutes. Serve hot or store in the refrigerator.