Rhubarb and Blood Orange Crumble Bars

DessertServes 12

Take your Bank Holiday baking to the next level this weekend with these Rhubarb and Blood Orange Crumble Bars from the team at Harrogate based farm shop Fodder. Pairing local grown rhubarb with delicious blood oranges creates a temptingly moreish treat and a perfect project for little bakers this Easter holiday For more recipe inspiration visit www.fodder.co.uk


For the rhubarb compote

550g Yorkshire Rhubarb
155g Golden Caster Sugar (more depending on the tartness of your rhubarb)
2 Blood Oranges – zest and juice
1 tsp Ginger powder
1 Heaped tablespoon of cornflour
1 tbsp Plain Flour
Pinch of salt

For the crumble layer

270g J Stringer Oats
375g Sunflours Plain Flour
250g Country Products Brown Sugar
1 Tsp Baking Powder
300g Longley Farm Salted Butter
1 Tsp Cinnamon Powder
1 Tbsp Vanilla Bean Paste
Pinch of Salt


  1. Preheat your oven 180°c fan.
  2. Trim off the ends of your rhubarb, slice into 3cm chunks and place into a large mixing bowl along with the rest of the compote ingredients. Allow to sit for 10-15 minutes. Pour onto a baking tray lined with baking parchment. Bake for 10 minutes until soft. Set aside to cool completely.
  3. Mix your crumble mix together in a large bowl with your fingertips until you have achieved a crumble like texture.
  4. Press two thirds of this mixture into the bottom of a 9 x 13 inch pan lined with parchment paper and bake for 10 minutes until slightly golden.
  5. Add your cooled rhubarb onto a layer over the baked bottom layer. Top with your remaining crumble and bake for a further 25-30 minutes.
  6. Remove from the oven and allow to cool before placing into your fridge. These need to chill for a few hours to make them into a solid bar formation.
  7. Once cooled, slice into bars and enjoy!