Now it would have been very simple to make some sort of rhubarb crumble but there's a recipe I've been meaning to try out - this jammy oaty biscuit. I've played around with it a little - made my own rhubarb jam using the same technique found in the chutney and upped the crumble nature of the dish to create this Rhubarb Crumble Slice - consider it as a crumble you can hold in your hand!
Rhubarb Crumble Slice
rhubarb, cut into bite sized pieces
splash of water
90 grams brown sugar
140 grams self-raising flour
150 grams softened butter, cut into dice
200 grams porridge oats
50 grams flaked almonds
Make the Rhubarb Jam:
There's no real measurements as rhubarb does vary in sharpness so sugar should be added to taste - begin with a couple of spoonfuls and taste along the way. This isn't a jam in the traditional sense so it should be used quite quickly.
Place the prepared rhubarb, brown sugar and a tablespoon of water in a pot over a medium heat. Stir until the sugar has dissolved and cook gently until the rhubarb starts to break down. The final product should have some texture with soft pieces of rhubarb intermingled through the jam.
Let it cool before using in the recipe.
Make the base:
Sift the flour and brown sugar together into a bowl. Tumble in the diced butter and then using your hands, rub this into the mixture. Add in the rolled oats and gently massage them through the mix until evenly distributed.
At this point I weighed the mixture - it came in around 500 grams, so I set aside 200 grams for the topping.
Line a shallow 20x30cm (8x12 inches) tin with baking paper. Place the remainder of the mixture into the tin and press it down to form a smooth, even base.
Cover this generously with the rhubarb jam - naturally you can use whatever jam you have on hand.
To the base you've set aside, add the flaked almonds - very carefully disperse these through the mixture.
Gently scatter this over the jam to cover completely - only very gently pat it down.
Bake in a preheated 180°C oven until golden and cooked through - around 20 to 35 minutes. Let it cool in the tin before slicing.
It has that great combination of buttery shortness, the crunch of toasted almonds and the goodness of oats with that layer of that slightly sweet-tart rhubarb jam and really, it is just a wonderful companion for a late afternoon tea or coffee.