I have many favorites when it comes to food, but rhubarb is one of my ultimate true loves. Since rhubarb is super-seasonal, I usually stock up when I can and store it in a bag in the freezer (it keeps well frozen).

*If you do not have rhubarb or it’s not in season, you can make this recipe with any sliced fruit or berries: peaches, blueberries, or apples would all make wonderful substitutes.



1 cup Oat Flour

1 cup Brown Rice Flour

½ cup Maple Syrup

½ cup Extra Virgin Olive Oil

¼ teaspoon Sea Salt

Almond Rhubarb Filling:

2 cups Almond Slivers

2 tablespoons Oat Flour

⅔ cup Coconut Palm Sugar

½ cup Extra Virgin Olive Oil

½ pound (6 large stalks) Rhubarb, cut in half lengthwise  


1 | Preheat the oven to 350ºF.

2 | Line a 9×9 inch baking pan with two pieces of parchment paper, leaving enough to come up and over each side (this will make them easier to remove).


1 | In a large mixing bowl, add the oat flour, brown rice flour, maple syrup, olive oil, and salt. Stir to combine.

2 | Transfer the mixture to the parchment-lined pan and press evenly on all sides.

3 | Bake for 10 minutes, remove, and allow to cool slightly while you prepare the filling.

Almond Rhubarb Filling:

1 | Put the almonds on a baking sheet and toast in the oven for 5 to 10 minutes, until golden brown, keeping an eye on them to make sure they don’t burn.

2| Transfer the almonds to a food processor and add the oat flour, sugar, and olive oil. Pulse several times until you have a coarse, but consistent mixture.

3 | Spread the mixture evenly on top of the crust, arranging the rhubarb any way you like.

4 | Return the pan to the oven and bake for another 30 to 35 minutes until the rhubarb is soft and cooked through. (Let the pan cool for at least 15 minutes before attempting to remove the bars and cutting into them.)

5 | Once ready, lift the parchment out of the pan and transfer to a flat surface to cut the bars into squares.

6 | Serve warm, or transfer to an airtight container. (The bars will keep for several days on the countertop.)

*Makes nine 3-inch bars.

From More with Less: Whole Food Cooking Made Irresistibly Simple by Jodi Moreno © 2018. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.

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