You will need 4 C rhubarb (about a lb), sugar, flour, butter, milk, eggs, oats, almonds, corn starch, cinnamon, fresh ginger, lavender flowers and almond extract, 9 x 13” pan, 350 oven.
This is a 3 layer bar with a short bread crust, rhubarb/ginger/lavender middle and oat crunchie topping.
Short bread crust: Process in food processor gently, 2 C flour, ¼ C sugar, 12 T butter, 3 T milk and 1 t almond extract, use very cold or frozen butter chopped into chunks, mixture should remain crumbly. Press into bottom of pan and chill for 15 mins.
Middle: before you start crust, chop rhubarb, ½” pieces, shred ginger to taste, I use 1/8 C, you may want more or less, heat in sauce pan with 4 C(or a little less) sugar and 4 T cornstarch, and t lavender flowers, cook until thickens.
Topping: process lightly, 1 ¾ C flour, 2/3 C sugar, ½ t cinnamon, 8 T butter until crumbly. Beat 1 egg and 2 T milk with a fork, in a separate bowl, add ¾ C almonds and ½ C oats, and add flour mixture.
Take short bread out of fridge, add rhubarb mixture, then topping evenly. Bake in 350 oven 40 mins. Cut into bars when cool. Freezes well.View All Recipes