Gluten-free, very low lactose, FODMAP friendly
You can make these tasty bars with or without a few raspberries mixed into the rhubarb filling. This recipe was derived from The Joy of Rhubarb, by Theresa Millang, made FODMAP friendly by Comfortable Comfort Foods. You’re welcome.
- 2 tsp tapioca starch (a.k.a tapioca flour), mixed with 3 Tbsp water
- 2 cups fresh or frozen rhubarb, sliced finely
- small handful raspberries (optional, but delicious)
- ¾ cup sugar (I like to use ½ dextrose when cooking with fruit)
- 1 tsp vanilla
- 1 cup gluten-free quick-cooking oatmeal
- 1 cup gluten-free flour blend*
- ½ cup sugar (yes, another half cup)
- ½ tsp baking soda
- 2 Tbsp shortening
- 2 Tbsp butter, cold
- ½ cup walnuts
- Preheat oven to 375 F.
- Mix tapioca starch with water. Slice rhubarb finely. Chop the walnuts finely too.
- Place the starch-water mix, rhubarb, optional raspberries, ¾ cup sugar, and vanilla in a medium saucepan. Start cooking at fairly low temp, stirring frequently, until warm. Keep the heat on while you prepare the crust.
- In a medium bowl, mix oats, flour blend, ½ cup sugar, baking soda, shortening, butter (cut into bits for easier mixing), and finely chopped walnuts. I use both hands to do this, pressing out the shortening and butter bits between my fingers to mix well with the dry ingredients.
- Switch your attention to the saucepan. Turn up the heat and cook, stirring constantly, until the filling mixture is good and thick. Remove from heat.
- Firmly press about ¾ of the crust mixture into an ungreased 9 X 9 inch baking pan. Pour the rhubarb mixture over that, then sprinkle with remaining crust mixture.
- Bake at 375 F about 35 minutes, until the crust is golden brown. Let it cool before cutting it into bars.
- If there are leftovers, refrigerate them. They keep well several days. Freezing not recommended.
Or you may purchase a gluten-free flour blend, but remember that FODMAPers must avoid bean flours.