Rhubarb and raisin oat slices
Rhubarb and raisin oat slices

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, rhubarb and raisin oat slices. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Wholesome and Delicious Bobo's Oat Bars. Rhubarb and raisin oat slices Delicious alternative to rhubarb crumble. Serve cold as a snack or warm with custard, creme fresh or ice cream as a sweet dessert. A chewy and soft cookie embedded with whole grains, oats, raisins, and stewed rhubarb.

Rhubarb and raisin oat slices is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Rhubarb and raisin oat slices is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook rhubarb and raisin oat slices using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Rhubarb and raisin oat slices:
  1. Take 4 sticks rhubarb
  2. Make ready 80 g granulated sugar
  3. Prepare 150 g butter or margarine
  4. Get 3 tbsp honey
  5. Prepare 50 g raisins
  6. Prepare 200 g oats
  7. Prepare 100 g ground almonds

Press remaining oat mixture into prepared pan. Sprinkle the reserved oat mixture over the filling. Spread the rhubarb over the oats, then sprinkle the rest of the oaty mixture over the top. Leave to cool before cutting into slices or serve while still slightly warm with custard, ice cream or cream.

Steps to make Rhubarb and raisin oat slices:
  1. Cut rhubarb into 3cm pieces. Sprinkle over 30g sugar. Roast rhubarb at 180C for 15 minutes until tender but still formed.
  2. Melt sugar, butter and honey in a pan or microwave. Pour over oats. Add raisins and stir to combine.
  3. Stir in ground almonds.
  4. Spread half of the oat mixture into a 20x20cm baking tray. Press down with a spoon.
  5. Pour over rhubarb. Then spread over the remaining oat mixture and press down.
  6. Bake for 20-30 minutes in a preheated oven at 200C until the oats are golden and pulling away from the sides of the baking tray.
  7. Cool completely before removing from the tray. Once cool cut with a sharp knife into rectangles. Store in the fridge. Keeps well for several days.

Spread the rhubarb over the oats, then sprinkle the rest of the oaty mixture over the top. Leave to cool before cutting into slices or serve while still slightly warm with custard, ice cream or cream. Will keep in an air-tight container in the fridge for a few days. Combine milk, juice, oats, rhubarb, cinnamon and salt in a medium saucepan. Bring to a boil over medium-high heat.

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