Prep 00:10 Cook 00:30 Makes 16 Source 28bysamwood.com
Preheat the oven to 180 C. Lightly grease and line a square baking tin with baking paper.
In a saucepan over medium heat, combine the rhubarb, raspberries, rice malt syrup, lemon juice, zest and water. Bring to boil, turn down the heat to low and simmer for 5-7 minutes. Remove from heat and set aside.
In a blender place half the oats and blitz until a floury consistency. Add to a large mixing bowl and combine with the remaining dry ingredients using a wooden spoon. Mix together well then add melted coconut oil and rice malt syrup to combine all the ingredients to form the crumble (you can use your hands to do this).
Take 3/4 of the oat mixture and firmly pack into the baking tin to form the base of your slice. Bake the base in the oven for 7-10 minutes or until lightly brown.
Remove the crumble base from the oven and leave to cool for a few minutes. Once cooled, spoon the rhubarb mixture onto the base and using the back of the spoon spread evenly. Sprinkle the remaining oat crumble over the rhubarb. Bake in the oven for a further 20 minutes or until golden brown.
Once cooked, remove from oven and cool in the tin, then refrigerate for an hour or overnight (this helps set the coconut oil). Slice into 16 squares. Can be kept in the fridge for 4-5 days or store in the freezer.
Energy 639.35kj Calories 152.72 cal Protein 1.93g Fibre 2.11g Fat 7.63g Saturated Fat 6.25g Carbs 18.45g Sugar