There are endless recipes for all sorts of treats to make with rhubarb, and on this website alone you’ll find a few – for example this Rhubarb Tarte Tatin, this Rhubarb Ice Cream or these super yummy Rhubarb Buns. And rhubarb truly is fantastic in desserts, and shows up so loyally and so wonderfully early every spring. It’s such a sweet (hehe) indicator of the plethora of produce coming our way, and sets the tone for the harvests ahead.
This treat right here is a bit more towards the snack side of things, as opposed to a pure dessert. It feels a little more wholesome and is a little lighter on the sweetener, but still gives you that welcome boost come the mid afternoon dip or halfway through a fun excursion out and about. How we’ve enjoyed them so far? As fuel while wheeling soil and planting out one million plants and overall gotten our garden going for the season. Hope you’ll like them!
För recept på svenska, klicka här: Rabarberrutor med chiasylt
Makes 16 bars (20×20 cm pan)
Total Time: 1 hr
Rhubarb Chia Jam
600 g rhubarb, cut in 1/2 cm slices (900 ml when cut)
5 tbsp maple syrup
3 tbsp chia seeds
1 tsp lemon juice
Crust and Topping
400 ml rolled oats (140 g)
400 ml graham flour (240 g)
1/4 tsp salt
100 ml neutral oil
3 tbsp maple syrup
3-4 tbsp cold water
- Start with the chia seed jam. Add the rhubarb and syrup to a small saucepan over medium heat and bring to a simmer, stirring occasionally. Simmer for 15 min, at which point the rhubarb should be soft. Stir in the chia seeds and lemon juice and simmer for an additional 5 min, and then remove from the heat.
- Let the chia seed jam cool on the counter and then store it in the fridge, where it will continue to thicken.
- While the chia seed jam is cooling, move on to the crust/topping. Using a food processor, blend the rolled oats into a flour. Mix together with the graham flour and salt in a medium mixing bowl.
- Stir in the oil and maple syrup, along with 3 tbsp of cold water, and mix well. The dough should be loose, but come together when pressed in between your fingers. Add an additional tablespoon of cold water if too dry.
- Press out the dough into a 20×20 cm baking pan, reserving about 1 dl for the topping, and place in the fridge to chill for 20 min. Preheat the oven to 175ºC.
- Bake the crust for 15 min. Remove from the oven, spread the chia seed jam over the dough, and then sprinkle over the remaining topping.
- Bake for an additional 15-20 min until the jam is warm and bubbly and the topping is golden brown. Let cool completely, and then slice into 16 even squares. Store in the fridge.
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– Sophia & Michael