Recipe: Rhubarb Ginger Oat Squares

Cheryl Paff

Cheryl Paff › Cheryl Paff is the owner of Black-Eyed Suzie’s Upstate, a catering company and traveling food ...


Another delicious way to enjoy one of spring’s signature treats, rhubarb. Perfect topped with a scoop of homemade vanilla ice cream.

Rhubarb Ginger Oat Squares

2 Cups Sliced Rhubarb

3 Thin Slices of Fresh Ginger

1 Cup Sugar

1 Cup Water

1 Cup Rolled Oats

1 Cup Pastry Flour

1/2 tsp Baking Soda

Pinch of Salt

1/8 tsp Ground Ginger

1/2 Cup Light Brown Sugar

1/2 Cup Chopped Walnuts

1 Stick Unsalted Butter – cut into chunks


Rhubarb – Joan Reynolds, Bearsville, NY

Flour – Wild Hive Farm

Butter – Cabot


Preheat oven to 350°

Combine the rhubarb, fresh ginger, sugar and water in a saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until the rhubarb has softened and is falling apart, about 15 minutes. Strain into a bowl pressing on the rhubarb and ginger to release the juices. Pour the strained rhubarb-ginger syrup into a bottle or jar and refrigerate. (Save the syrup for making Rhubarb Ginger Soda). Allow the rhubarb pulp to cool then remove and discard the sliced ginger.

Combine the oats, flour, baking soda, salt, ground ginger, brown sugar, walnuts and butter in a bowl. Work with your fingers to a crumbly texture.

Butter a 9×9 square baking dish. Pour 3/4 of the oat mixture into the dish and press firmly to cover the bottom of the dish. Spread the rhubarb pulp over this and then top with the remaining 1/4 of the oat mixture.

Bake for 30-35 minutes. Cool and then slice into squares.

What is your favorite way to enjoy rhubarb?

This recipe originally appeared It is re-posted here with permission of the author.

Photo Credit: Cheryl Paff

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