Makes: 20 bars
These fruity bars are an ideal sweet treat to take on a picnic. Wrap a strip of baking paper around each bar for easy eating and general all-round prettiness. Adapted from a recipe by Anna Jones.
What you’ll need
400g rhubarb finely chopped
150g raspberries halved or quartered
150g coconut oil or butter plus extra for greasing
150g rolled oats
150g spelt flour
150g coconut sugar or unrefined light brown sugar plus an extra tablespoon
1 lemon juiced
What to do
1 Preheat the oven to 210°C (190°C fan) and get all your ingredients and equipment together.
2 Line a roughly 30cm × 20cm baking tray with baking parchment and rub with a little coconut oil or butter.
3 Put the rest of the coconut oil or butter into a large saucepan over a medium heat and leave to melt, then take off the heat.
4 Add the oats, flour, 150g sugar and a pinch of salt and give it a good mix.
5 Take out six tablespoons of the mixture and put to one side to make the topping. Press the rest of the mixture into the baking tray with the back of a spoon until it evenly coats the bottom.
6 Put the chopped rhubarb and raspberries into a bowl; squeeze over the lemon juice, add one tablespoon of sugar and toss to coat.
7 Scatter the fruit over the crumb base then sprinkle with the reserved topping. Bake for 40 minutes, until the fruit is bubbly and the crumbs are golden.
8 Let the bars cool in the tray (you can do this in the fridge to speed things up), then cut into 20 slices. Store in the fridge – they’ll keep for 4–5 days.