Recipe Gluten-free raspberry and rhubarb crispy bars

These delicious gluten-free rhubarb bars consist of a fruity raspberry and rhubarb filling, sandwiched between an oat crust and an oat crumble. This is an absolutely delicious way to cook rhubarb! Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 55 minutes Yield: 14 bars

INGRÉDIENTSBase

• 3/4 cup gluten-free old-fashioned rolled oats (80 grams)
• 1 cup oat flour (100 grams)
• 1/2 cup lightly packed brown sugar
• 1 1/2 tablespoons tapioca starch (or cornstarch)
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon fine salt
• 1/4 teaspoon cinnamon
1/2 cup melted butter (vegan butter works too)1 1/4 cups raspberry-rhubarb compote (below)Compote2 cups diced rhubarb (frozen or fresh) (225 grams)1 1/4 cups organic raspberries (frozen or fresh) (170 grams)1/3 cup + 1 tablespoon raw cane sugarZest and juice of one lemon3 teaspoons cornstarch or tapioca starch1/2 teaspoon extract vanilla

PRÉPARATIONFor the compote

1. Combine the rhubarb, raspberries, sugar, lemon zest, and lemon juice in a heavy-bottomed saucepan over medium heat.
2. Bring to a boil, stirring, then simmer for 10 minutes.
3. Add the cornstarch or tapioca starch and stir until completely dissolved.
4. Cook for another 3 minutes, until the compote thickens slightly. Stir in the vanilla. Remove from heat and let cool for 15 minutes.

For the bars

1. Preheat the oven to 175°C (350°F). In a large bowl, combine the oat flour, rolled oats, brown sugar, tapioca starch, baking powder, salt, and cinnamon.
2. Stir in the butter and mix well until a smooth, homogeneous dough forms. Using the back of a spatula or a spoon, firmly press a heaped cup of the oat mixture into a 20cm (8-inch) square baking tin lined with baking paper. A spoon is ideal for pressing the mixture down firmly and creating a smooth surface.
Prick the dough all over with a fork.
3. Bake for 12 minutes, until fragrant and lightly golden. Remove from the oven and let cool for 10 minutes.
4. Spread 300 ml (1 1/4 cups) of rhubarb compote on top, then sprinkle with the remaining oat mixture. Bake again for 25 to 30 minutes, or until golden brown.
5. Let cool, then refrigerate.
6. Cut. That's how they're best!
7. Their texture is also perfect: firm and chewy.