- Place the rhubarb into a large pan. Add the lemon juice, half of your water (roughly 60ml), the salt and honey. Mix together before bringing the mix to a medium simmer. The rhubarb will be ready when it has begun to liquidise but still has some texture.
- While this is cooking mix the cornflour into the rest of the water. Once the rhubarb is ready add the cornflour and water mixture. Cook this for a minute and mix in the vanilla. Remove the rhubarb from the heat and allow to completely cool.
- Preheat the oven to 170C/150 fan. Line a baking tray with parchment paper and grease with butter.
- The crumble base can either be made by hand or by food processor. Combine the sifted flour, baking powder and a pinch of salt and pulse together. Add in the sugar and butter then pulse or rub through until your mixture creates a breadcrumb-like consistency. Add in the oats and pulse through, being careful to not pulse too much to keep some texture.
- Place your mixture into a bowl before adding an egg yolk and double cream. Mix through so that it starts to clump together. Add in the maple syrup to create a thick mixture.
- Add there quarters of the mixture into a greased baking tray and press it down so that it is firm and even. Place this into the oven for 15 minutes. Allow it to cool completely.
- Roughly chop the pecans and add them to the remaining crumble mixture. Spread the rhubarb on top of the cooled base. Sprinkle the remaining nutty crumble mixture over the rhubarb. Press down lightly and place in the oven for a further 30 minutes.
- Let your bars cool completely before cutting up into bars or large squares. Enjoy!
This recipe was created for blogger Angie Milne for Ahoy Portsoy! – the virtual Scottish Traditional Boat Festival.
Head over to the festival website to watch a video of Angie making the recipe.
Mum of four, Angie Milne, shares her passion for Scottish food, culture and travel through her delicious recipes from all over Scotland on her blog The Wee Larder.
Angie and her family live in a remote beautiful area in the North East of Scotland, where they are surrounded by sheep, crops, cows and wild pheasants
Angie is passionate about feeding her family with healthy wholesome food, and she is particularly interested in eating in tune with the seasons and creating recipes to work closely with what’s available locally and futher afield in Scotland.
Click here to sign up for news and recipes from The Wee Larder, and you can check out Angie’s You Tube channel to watch more of her recipe videos.