rhubarb granola crumble slice
- 1½ cups (135g) rolled oats
- 1½ cups (120g) desiccated coconut
- 1 cup (120g) almond meal (ground almonds)
- 15 fresh dates (225g), pitted
- 1 teaspoon vanilla extract
- 50g unsalted butter, chopped and melted
- 2 cups (240g) store-bought granola
rhubarb chia jam
- 200g rhubarb, trimmed and thinly sliced
- 1 teaspoon vanilla extract
- ⅓ cup (60g) rapadura sugar
- 2 tablespoons white chia seeds
- To make the rhubarb chia jam, place the rhubarb, vanilla and sugar in a small saucepan over medium heat. Cook, stirring occasionally, for 15 minutes or until soft. Remove from the heat, add the chia and stir well to combine. Set aside for 30 minutes.
- Preheat oven to 160°C (325°F). Place the oats, coconut, almond meal, dates, vanilla and butter in a food processor and process for 3–4 minutes or until the mixture comes together. Press into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper, smoothing the top with a spoon. Cook for 20 minutes or until firm. Set aside to cool slightly.
- Spread the rhubarb chia jam over the base and top with granola, lightly pressing to secure. Refrigerate for 1 hour to set. Slice and serve. Makes 20
Note: You can refrigerate this slice in an airtight container for up to 10 days.
© DONNA HAY GROUP
