Gingernut Rhubarb Crumb Bars

Gingernut Rhubarb Crumb Bars
Adapted from a recipe by Kate Gibbs, as published in The Sun-Herald 

If you can't get hold of gingernut biscuits, any ginger-infused cookie (like Anna's) would work just as well I'm sure.



Ingredients :

• 250g store bought gingernut biscuits
• 1/4 cup almond meal
• 100g butter, melted
• 5-6 stalks rhubarb, cut into 2cm lengths
• 1/2 cup flour
• 1 teaspoon ground cinnamon
• 100g chilled butter, diced
• 1/3 cup brown sugar
• 1/2 cup rolled oats
• 1/2 cup slivered almonds

Directions :

1. Preheat oven to 180 deg C.
2. Place biscuits and almond meal in a food processor and process into crumbs. 
3. Add the butter and proces to combine. 
4. Press into the base of a greased 20 x 30cm tin lined with baking paper. 
5. Refrigerate for one hour. Layer rhubarb evenly over chilled gingernut base.

To make crumble, place flour, cinnamon, butter, sugar and oats in a food processor and pulse into crumbs. Fold through almonds, then crumble the mixture over the rhubarb. Cook in centre of oven for 30-35 minutes, until golden.

Let cool completely in tin, then refrigerate til ready to serve, then cut into squares.

The recipe and image were copied directly from alicebakesacake