3/4cuphoneyor maple syrup, though will affect flavor
2tablespoonsorganic cornstarch or arrowroot powder
Cookie Crust & Topping:
1 ½cupswhole rolled oats
1 ½cupswhole wheat pastry flour
3/4cupbrown sugar or coconut sugar
1cupbuttersoftened (or coconut oil)
1/2cupchopped walnuts or pecansoptional
Combine filling ingredients in a large saucepan and cook over medium-high heat until thick and rhubarb is starting to break down, about 8-10 minutes. Set aside to cool while continuing with the recipe.
Preheat oven to 350 degrees. Line a 13 x 9 inch pan with parchment, leaving some to hang over sides to lift bars after cooked (or grease well).
Add all crumb crust and topping ingredients into a large mixing bowl, and stir until combined and large crumbs form. Set aside 1 ½ cups for the topping.
Press remaining crumb mixture evenly into the prepared pan. Pour cooled rhubarb mixture over crust and then sprinkle with the reserved crumbs for the topping, pressing down slightly.
Bake for 35 minutes, until browning around edges and filling is bubbling some.
Cool completely on a wire rack before lifting bars out of the pan using the parchment and cutting into 24 bars. Serve within a couple of days or store in the freezer for up to 3 months.
You can freeze the bars after cooling and cutting in an airtight container for 3-4 months.Nutrition calculated with optional walnuts.