Rhubarb Compote Crumble Bars
Use Compote Rhubarb, Frozen, Andros (1kg) to make this recipe. Ready rhubarb compote makes crumble bars faster because the fruit layer is already cooked and textured. A little cornflour keeps the filling neat, while the same oat mixture forms both base and topping.
At a glance
- Yield: 16 bars
- Preparation: 20 minutes
- Cooking: 40 minutes
- Chilling or freezing: 2 hours
Ingredients
- 450g rhubarb compote, thawed
- 1 tbsp cornflour
- 220g plain flour
- 120g rolled oats
- 150g light brown sugar
- 180g unsalted butter, melted
- 1 tsp ground ginger
- 1 pinch fine sea salt
Method
- Heat the oven to 180°C fan and line a 20cm square tin.
- Mix flour, oats, sugar, ginger and salt. Stir in melted butter until clumps form.
- Press two-thirds firmly into the tin and bake for 12 minutes.
- Mix the compote with cornflour, spread over the hot base and scatter with remaining crumble.
- Bake for 25 to 30 minutes until golden. Cool completely, then chill for one hour before cutting.
Why this recipe works
Compote brings soft fruit pieces as well as sauce, giving more texture than smooth purée. Cornflour binds free liquid so the bars cut cleanly after chilling.
Practical tips and variations
- Taste the compote before adjusting sweetness.
- Press the base firmly, but leave the topping in loose clumps.
- Chill before cutting and use a sharp knife.
Serving and storage
Keep airtight at room temperature for one day or refrigerate for up to four days.
Frequently asked questions
Can I freeze rhubarb crumble bars?
Yes. Freeze separated by baking paper for up to one month and thaw in the fridge.
Why is the base soggy?
It may have been underbaked or the compote may have contained more free liquid than expected.
Can I use gluten-free oats?
Yes, with a suitable gluten-free flour blend and verified gluten-free oats.
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