August 27, 2009

Rhubarb Hazelnut Oatmeal Squares from the Garden

In the northeast, one of the greatest culinary joys of August is eating fresh produce straight from the garden. Living in these northern latitudes means, unfortunately, there is a limited window during which fruits and vegetables flourish naturally outdoors. Therefore, it is best to take advantage of the local fresh produce from the moment it arrives at the farmers’ market or sprouts in the yard, until it is too cold for stalks to grow, or the last market bushel is picked clean.

These days I’ve been canning tomatoes, freezing berries and making jam like crazy. I’ve also been doing my best to enjoy and preserve my beloved rhubarb. I have begun to freeze it, cut into small chunks and put in bags, as well as bake a few dozen batches of my favorite treats, rhubarb hazelnut oatmeal bars.


One of my missions this summer has been to get my daughter to like rhubarb, and I think these bars did the trick. They are not overly sugary, or laden with any kind of additives. Instead, the ingredients are straightforward, the preparation simple, and they taste absolutely delicious. In fact, the sugar content is so modest that I’ve let my daughter enjoy these for breakfast a few times, served with a nice dollop of vanilla yogurt on the side.


I make a lot of dishes with rhubarb, and what makes this one so special is the flavorful addition of chopped hazelnuts. Their warm, sweet flavor provides a nice balance to the savory rhubarb stalks and earthy oatmeal. During the summer I tend to make these on almost a weekly basis and have noticed that this recipe works well with blueberries, too.

Preparing these bars while my daughter sleeps is incredibly easy. In fact, they have usually cooled by the time she wakes up so we can enjoy them together for a late-day snack. After we’ve eaten I like to take her out to the garden and show her the thin rhubarb stalks that will be ready to pick in the next few weeks. I try to explain that what she is seeing is the plant she just ate, although I don’t think she quite understands. She points at them and says “yummy” before walking away. Oh well, next summer she’ll be able to understand the concept more easily. Which, to me, is all the more reason to get excited to see what the garden will bring next year.

Recipe

Naptime’s Rhubarb Hazelnut Oatmeal Bars

adapted from a recipe given to me by my childhood neighbor, Katie Sanford

Ingredients

3 ½ c. rhubarb, cut into chunks
2/3 c. sugar
2 T. cornstarch
¼ c. orange juice
¼ t. nutmeg
1 t. vanilla

Dry Ingredients:

1 ½ c. quick oatmeal
1 ½ c. flour
½ t. baking soda
2/3 c. dark brown sugar
½ c. finally chopped hazelnuts
1 ½ sticks unsalted butter

Instructions

1. Preheat oven to 350. Butter a 9×13 pan, set aside.
2. In a small saucepan over medium heat mix sugar, cornstarch and orange juice. Stir in vanilla. Add rhubarb and cook until thick, stirring constantly. Set aside.
3. In a large bowl mix dry ingredients with butter until fully combined.
4. Pat ¾ of oatmeal mixture into the bottom of a 9×13 pan. Pour rhubarb mixture over oatmeal and spread evenly.
5. Top rhubarb mixture with remaining ¼ c. of oatmeal mixture. Bake for 30 minutes or until oatmeal top begins to brown.

Naptime Notes

Naptime Recipe Serving ideas

These bars are a snap to prepare during naptime. If you want to make them a little sweeter it is fine to add a touch more sugar.

Naptime Stopwatch

Preparing the bars takes all of the 20 minutes, then just pop them in the oven to bake and you are all set!

Naptime Reviews

My whole family loves these bars, even my daughter. It took a while for her to get used to the savory tartness of the rhubarb, but she has converted to loving it after a few tries.

  • 5 Star Foodie

    The rhubarb hazelnut bars sound amazing! Excellent combo of flavors, can't wait to try this – my whole family are huge rhubarb fans!

  • 5 Star Foodie

    The rhubarb hazelnut bars sound amazing! Excellent combo of flavors, can't wait to try this – my whole family are huge rhubarb fans!

  • Jennifer

    As I've only made crisps from the massive rhubarb plant we have in our community garden, I'm tempted by these tart and toasty bars.

  • Jennifer

    As I've only made crisps from the massive rhubarb plant we have in our community garden, I'm tempted by these tart and toasty bars.

  • Chic Coles (Cole Design)

    Rhubarb is one of my all time favorites .thanks for the great recipe.

  • Chic Coles (Cole Design)

    Rhubarb is one of my all time favorites .thanks for the great recipe.

  • Chow and Chatter

    yummy we used to eat sticks of rhubarb dipped in sugar as kids lol

  • Chow and Chatter

    yummy we used to eat sticks of rhubarb dipped in sugar as kids lol

  • tara

    My husband would marry me all over again for these – rhubarb is one of his favourites, and crumbles are THE favourite. I too have been taking a lot of joy out of bringing our little ones out to the garden this year. It is such a place of discovery, that it is a treat to show them the world outside the back door.

  • tara

    My husband would marry me all over again for these – rhubarb is one of his favourites, and crumbles are THE favourite.

    I too have been taking a lot of joy out of bringing our little ones out to the garden this year. It is such a place of discovery, that it is a treat to show them the world outside the back door.

  • The Veggie Queen

    Thanks for sharing this recipe for what to do with rhubarb. It's so underused and this seems like a perfect way to get it into hands and mouths.

  • The Veggie Queen

    Thanks for sharing this recipe for what to do with rhubarb. It's so underused and this seems like a perfect way to get it into hands and mouths.

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