Raspberry Rhubarb Crisp Bars
Makes 16 small bars, or 8 large ones; recipe can be doubled and baked in a 9x13- inch baking pan where they will come out a little thicker.
95 grams, plus up to 15 grams
Gilchesters Organic wholemeal rye flour
Light brown sugar
Unsalted butter, melted
Cornstarch (optional, but helps firm up the filling)
Small diced rhubarb from about 2 1/2 medium stalks
Small diced raspberries
Icing sugar for decoration, if desired
Pre-heat your oven to 190C. For easy removal, line an 8 x 8 inch square baking tin with baking paper. No need to do this if you plan to serve them straight from the pan warm as I did.
Place the oats, flour, brown sugar and salt in the bottom of the baking pan and mix. Pour melted butter over and stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 2 tablespoons of flour. Set aside 1/2 a cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.
Spread half the fruit over the crumb. Sprinkle over the cornstarch evenly, then lemon juice, and 1/2 tbsp of granulated sugar. Spread the remaining fruit over this, and top with the second 1/2 tbsp of sugar. Scatter the reserved crumbs over the fruit, and bake the bars for 30-40 minutes (firmer fruits will take longer), until fruit is bubbly, crisp and golden- and smells totally amazing!
Let it cool in the pan- I do this in the fridge, where they become crisp once chilled (less so at room temperature). Cut into squares and sprinkle with icing sugar. Store the leftovers in the fridge.